Saturday, 26 January 2013
Makes 18 (small):
Zucchini (250g - coarsely grated)
All-purpose flour (200g)
Dark-brown sugar (200g)
Non-hydrogenated soya margarine (100g)
Baking powder (1 tsp)
Cinnamon (ground - 2 tsp)
Eggs (2 - organic or free range)
Vanilla extract (1/2 tsp - optional)
1) Preheat oven to 180C.
2) Line muffin cups with paper or foil liners. Set aside.
3) In a large bowl, mix together all the ingredients until combined.
4) Divide batter evenly among cups. Bake until a toothpick inserted comes out clean, 20 to 25 minutes.