With all the zucchinis in season, what better way than to sneak one into your dessert? These muffins are incredibly moist, soft and super easy to make. And the cream cheese frosting? Mouthwatering! Creamy & decadent, made with the Zengarry Double Creme Brie-Style cheese, it pairs just perfectly with the spiced muffins.
Makes about 12 muffins.
Ingredients
Muffins
¾ cup cane sugar,
½ cup oil, (you can use melted coconut oil)
3 tbsp vanilla extract
2 ¼ cups all-purpose flour, sifted
2 tbsp baking powder
¾ tsp sea salt
1 tsp cinnamon
½ tsp ground nutmeg
½ cup applesauce
1 cup walnuts, chopped and toasted (optional), some whole for topping
1 cup grated zucchini, do not press or drain
Cream Cheese Frosting
1 pkg Zengarry Double Creme cashew cheese, softened
¼ cup vegan butter
1 tbsp pure maple syrup
1-2 cups icing sugar
Muffin Instructions
Preheat the oven to 425°F. Spray a muffin pan with oil, coat with butter or line with muffin liners.
In a large mixing bowl or a stand up mixer, add the sugar, oil and vanilla extract. Whisk together for about 2-3 minutes on low speed until well incorporated.
In a small bowl, mix together the flour, baking powder, sea salt, cinnamon & ground nutmeg. Add into the wet ingredients on medium speed until just combined, The batter will be thick and dry. Remember to scrape down the sides again.
Add the applesauce, grated zucchini and the walnuts. Let the batter sit for about 10 minutes, to let the zucchini release some more liquid, then mix again. The batter will still be thick, but a lot more smooth now.
Fill each muffin cup equally with batter. Should make about 12 muffins.
Bake for 8 minutes at 425°F, then reduce the temperature to 375°F but don’t open the oven, and bake for another 13 minutes until an inserted toothpick comes out clean. As the muffins are baking, prepare the cream cheese frosting.
Let cool in the pan for about 5 minutes. Then place on a wire rack to cool completely.
Note: Muffins can be frozen for up to a month.
Frosting Instructions
With a hand held or stand up mixer, whisk together the cheese, vegan butter and maple syrup until smooth.
Add in the icing sugar into 3 parts until desired consistency is reached and beat on high until fluffy.
Frost the cupcakes, garnish with walnut pieces and serve. Keep refrigerated for 5 days. Enjoy!
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