Zucchini & Blackberry Muffins

Name: Zucchini & Blackberry Muffins
Prep time: 25 min
Ingredients: 1 cup microplaned (very finely shredded) zucchini; ½ cup chopped California Giant blackberries; 1 egg, beaten; ½ cup vegetable oil; ¼ cup milk; 1 teaspoon vanilla extract; 1½ cups flour; ¾ cup brown sugar; 1 teaspoon baking soda; ½ teaspoon kosher salt

Prep Time25 min

Sneak some veggies into your breakfast with these zucchini & blackberry muffins. This is a quick and easy way to get a serving of fruit and veggies in at the start of your day.

INGREDIENTS

1 cup microplaned (very finely shredded) zucchini
½ cup chopped California Giant blackberries
1 egg, beaten
½ cup vegetable oil
¼ cup milk
1 teaspoon vanilla extract
1½ cups flour
¾ cup brown sugar
1 teaspoon baking soda
½ teaspoon kosher salt

DIRECTIONS

- - Preheat oven to 350 degrees and line muffin pan with liners.
- - Whisk together wet ingredients until well combined.
- - Stir together dry ingredients until well combined.
- - Stir wet and dry ingredients together until just moistened. Stir in zucchini and California Giant blackberries.
- - Fill muffin liners ¾ of the way.
- - Bake for 20-25 minutes or until the tops bounce back and are golden brown.
- - Let cool for at least 10 minutes and then remove.

Zucchini & Blackberry Muffins

INGREDIENTS

DIRECTIONS

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