Squash Muffins
CakesCook time: 0 min.
Servings: 1
Servings: 1
Ingredients for Squash Muffins
0.5 | dl | Cane sugar |
0.5 | tsp | Salt |
1 | dl | Grated Zucchini |
1 | tbsp | Ground cinnamon |
1.5 | dl | Oil |
2 | tsp | Baking soda |
200 | g | Dark cane sugar or brown sugar |
3 | Eggs | |
350 | g | Wheat flour |
75 | g | Coarsely chopped hazelnut kernels |
75 | g | Raisins |
Instructions for Squash Muffins
To prepare the Squash Muffins recipe, please follow these instructions:
Whip egg and sugar frothy and whip the oil in. Stir grated squash, cinnamon and salt into the egg yolks. Stir flour, baking soda, raisins and nuts in the dough. Spread the dough into 12 muffin molds, sprinkle with grated squash and cane sugar and bag them at 180 degrees for approx. 25 minutes. Remember with a knitting stick, if you have dough on the stick, the cakes are not finished.
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