Ingredients
Scale
- 110g All-Purpose Flour
- ½ tsp Baking Powder
- ¼ + 1/8 tsp Baking Soda
- ¼ tsp Salt
- ¼ tsp Cinnamon Powder
- 60g Vegetable oil
- 50g Castor Sugar
- 20g Brown Sugar
- 1 tsp Vanilla Essence
- 75ml Soy Milk
- 90g Shredded Zucchini
Instructions
- Preheat your oven to 180C (OTG mode: upper rod + lower rod + fan). Line a muffin tray with muffin liners.
- In a bowl, sieve all the dry ingredients that are all-purpose flour, followed by baking powder, baking soda, salt, cinnamon powder, caster sugar and brown sugar.
- Now, in a different bowl, collect all the liquid ingredients: vegetable oil, vanilla essence and soy milk.
- Add the liquid ingredients to the dry ingredients gradually and mix.
- Now, fold in the shredded zucchini and combine the batter until we get a homogeneous mixture.
- Divide the batter evenly into the muffin liners, and bake it at 180C for about 25-30 minutes or until a toothpick inserted in the middle of a muffin comes out clean.
- Prep Time: 15 minutes
- Cook Time: 25 to 30 minutes