10690 Zucchini–Pine Nut Muffins 40 mins 20 mins 12 muffins Tue Jun 30 10:14:00 -0700 2009 Tue Jun 30 10:36:19 -0700 2009 Easy American CHOW http://www.chow.com/recipes/10690 Tue, 30 Jun 2009 17:36:19 GMT More than just a sweet treat Yogurt and zucchini lend substance to a breakfast or afternoon treat. These muffins are great for breakfast or a late-afternoon snack. Our editor in chief likes them topped with our Cream Cheese Frosting.

What to buy: Look for whole-milk yogurt. Most brands that say “cream on top” are more fluid because they contain fewer stabilizers.

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  • Heat oven to 350°F and arrange rack in middle. Butter and flour a 12-well muffin pan; set aside. Toss zucchini and salt together in a small bowl. Place zucchini in a sieve, weight it down with a small bowl, and set it over a small mixing bowl to drain.
  • Heat a medium frying pan over medium heat, add pine nuts, and toast until golden brown all over, about 5 minutes. Remove to a small bowl and reserve.
  • Whisk together flour, baking powder, and ginger in a medium bowl to aerate and remove any lumps; set aside.
  • In a separate bowl, whisk together sugar, yogurt, oil, eggs, and vanilla extract until evenly combined. Add dry ingredients and stir briefly until just combined. Squeeze zucchini mixture by the handful to release excess water, then add to the batter, add pine nuts and stir until just combined (be sure not to overmix).
  • Fill each well of the muffin pan halfway with batter and bake until a toothpick inserted in a muffin comes out clean, about 20 minutes. Set the pan on a wire rack and let muffins cool in the pan for 5 minutes. Remove muffins from the pan and serve.
    • ]]>     http://www.chow.com/assets/2006/09/rcp_zuch_pinemuff_290x210.jpg Aida Mollenkamp 45 Breakfast/Brunch 317 2 cups grated zucchini

    ]]>     301 3/4 teaspoon kosher salt

    ]]>     1/2 cup pine nuts

    ]]>     2 cups all-purpose flour

    ]]>     1 teaspoon baking powder

    ]]>     75 1 teaspoon ground ginger

    ]]>     298 1 cup granulated sugar

    ]]>     1/2 cup plain whole-milk yogurt

    ]]>     1/4 cup vegetable oil

    ]]>     2 large eggs

    ]]>     292 1/2 teaspoon vanilla extract

    ]]>     277 brunch 240 breakfast 767 baked 19 bread 184 vegetables 418 dairy 435 vegetarian 578 spice 356 zucchini 8605 muffins 2395 aida mollenkamp