Candied Ginger Zucchini Muffins

Ingredients

Contains: egg, milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 cup unbleached white flour
• 1 cup whole wheat flour
• 1 teaspoon salt
• 1 tablespoon baking powder
• ¼ cup agave
• 2 eggs
• ½ cup milk
• ⅓ cup sunflower oil
• 1 cup zucchini
• ¼ cup crystallized ginger

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Preheat the oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.

2. Whisk the unbleached white flour, whole wheat flour, salt and baking powder together in a large bowl.

3. Finely chop the crystallized ginger so the pieces are small and even.

4. In a separate bowl, whisk the agave, eggs, milk and sunflower oil until smooth.

5. Grate the zucchini, then squeeze out any excess liquid with your hands or a clean towel.

6. Stir the zucchini and chopped ginger into the wet mixture.

7. Pour the wet mixture into the dry ingredients and stir just until no dry flour remains. Do not overmix.

8. Divide the batter evenly among the 12 liners, filling each about two-thirds full.

9. Bake for 18 to 22 minutes, until the tops spring back when pressed and a toothpick inserted in the centre comes out clean.

10. Cool the muffins in the tin for 5 minutes, then move them to a rack to cool completely.