My friend owns a farm. We recently had lunch together, and she gave me some fresh goodies – jamaica (or hibiscus flowers), lemons, chiles, and two enormous zucchinis. They were each the size of my arm! She and her family dedicate a lot of time to growing delicious fruits and vegetables. I was inspired by everything that she gave me. So, I ended up baking some Zucchini Lemon Jalapeño Muffins.
There’s nothing teeny weeny about this zucchini! Check out these monster-sized zucchinis. They’re huge! (that’s what she said)… FYI, if you ever use a zucchini this size, you must cut it lengthwise to remove the seeds. The seeds are kind of like pumpkin seeds or butternut squash seeds. They are edible. Roast them for a fun snack.
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. Too much juice will make it loose. Get rid of the any excess liquid. I wrapped it all up in a fine cheese cloth
and squeezed out the juices. Set it aside until ready to use.
Most desserts in Mexico are sweet with a hint of spice. If you don’t like spice, you can use a can of green chiles
I can keep track of how many Zucchini Lemon Jalapeño Muffins I ate. If it were a bread, that would a totally different story. I could eat slice after slice.
NOTE: If you want to make a bread instead, bake in an 8 Inch x 4 Inch Loaf Pan
You’re going to love these Zucchini Lemon Jalapeño Muffins. Warm them up, add butter, and pour yourself a big cup of coffee. Now that’s one of heck of breakfast! Or serve them with a bowl of chili or snack between meals. They make a scrumptious baked treat.
- Butter or cooking spray for greasing pan
- 1 ½ all-purpose flour
- 1 tsp ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 large egg
- ⅔ cup sugar
- ½ cup unsweetened applesauce
- ⅓ cup vegetable oil
- 2 tablespoons plain yogurt
- 2 teaspoons vanilla extract
- 2 lemons, zested
- 1 jalapeño, finely minced
- 1 ½ cups zucchini, grated
- Preheat oven to 375 degrees F.
- Grease muffin tin with butter or cooking spray.
- In a bowl, sift flour, cinnamon, nutmeg, baking powder, baking soda, and salt.
- In a separate bowl, mix the egg, sugar, applesauce, oil, yogurt, and vanilla.
- Slowly add the wet and dry ingredients.
- I do this in batches until everything is well incorporated.
- Fold in the zucchini, lemon zest, jalapeño.
- Do this slowly and gently.
- Add a spoonful of the mixture to each of the muffin tin cups.
- Bake for 20-22 minutes, or until a toothpick comes out clean.
- Cool on a wire rack for 5 minutes.
- Enjoy!
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