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Zucchini Muffins - Orgran

  • Prep Time: 20m
  • Cook Time: 20m
  • Serves: 12



  • soft butter or margarine (4oz)
  • 2/3 cup caster sugar
  • 1/2 teaspoon vanilla
  • 2 eggs, lightly beaten
  • 1 cup plain yoghurt
  • 1/2 teaspoon bicarbonate of soda
  • 2 cups grated zucchini (approx. 2 small zucchini)
  • 1/2 cup pecan nuts, finely chopped
  • 1/4 cup sunflower seeds kernels
  • 1/3 cup dried apricots, finely chopped
  • 1 cup sultanas
  • 1 cup ORGRAN Self Raising Flour
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg


  • Preheat oven to 160°C (325°F).
  • Prepare a 12-cup muffin tray by spraying with cooking spray. Line base of cups with circles of baking paper.
  • Cream butter, sugar and vanilla. Gradually add egg, beating well after each addition.
  • Place yoghurt into a small bowl. Stir in bicarbonate of soda. Pour into creamed butter and sugar. Stir well.
  • Stir grated zucchini, pecans, sunflower seeds, apricots and sultanas into creamed mixture. Sift flour, cinnamon & nutmeg into a medium-sized bowl. Stir into creamed mixture and mix well.
  • Three quarters fill each muffin cup in tray.
  • Place into a moderate oven and bake for approx. 20 minutes or until cooked in the centre when tested.
  • When cooked, remove from oven and leave in trays for 5 minutes before turning out onto a fine wire rack to cool.