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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 2 | cups | all-purpose flour | 1 | cup | dry, rolled oats | 2 | teaspoons | baking powder | 1/2 | teaspoon | baking soda | 1/2 | teaspoon | salt | 1/4 | teaspoon | cinnamon, ground | 1/4 | teaspoon | cloves, ground | 1/4 | teaspoon | nutmeg freshly grated | 1 | cup | buttermilk | 2/3 | cup | applesauce (unsweetened) | 1/3 | cup | white sugar | 1/2 | cup, unpacked | brown sugar, light | 1/3 | cup | oil, canola | 1 | large | egg | 2 | teaspoons | vanilla extract | 2 | teaspoons | Lemon zest | 1 1/2 | cups, chopped | zucchini, grated | 1 1/2 | cup, quartered or chopped | GRANNY SMITH, PEELED, CORED, CHOPPED |
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Steps
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Sequence
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Step
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| | 2 | Line 12 standard (1/3 cup) muffin cups with cupcake liners. | | 3 | In a large bowl, mix together the flour, oats, baking powder, baking soda, salt, cinnamon, cloves, and nutmeg. | | 4 | In a medium bowl, whisk together the buttermilk, applesauce, sugar, brown sugar, oil, egg, vanilla, and lemon zest. | | 5 | Add the shredded zucchini and diced apples. | | 6 | Add the wet ingredients to the dry ingredients, and whisk just until the ingredients are well incorporated – avoid overmixing. | | 7 | Divide batter between the 12 muffin cups. | | 8 | Sprinkle a few oats on top of each muffin. | | 9 | Bake for about 25 minutes, until the top of the muffins spring back when poked and a toothpick inserted into the center of one of the muffins comes out clean. | | 10 | Note: They don’t actually come out quite this different in color – I had camera lighting issues. | | 11 | Cool on a wire rack for 5 – 10 minutes. |
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