Another great find from Julie Albert and Lisa Gnat’s book, ‘The Bite Me Balance Cookbook’ – the perfect breakfast and snack – enjoy!
1/4 c. EACH flour AND sugar
2 T. butter, softened AND 1/4 t. lime zest
1 1/2 c. flour AND 2 t. lime zest AND 1 t. baking powder
1/2 t. EACH baking soda AND salt
1/4 c. canola oil AND butter, melted
3/4 c. sugar AND 1 egg
1 T. freshly squeezed lime juice AND 2 t. vanilla
1 1/2 c. grated zucchini (do not squeeze it out)
For the topping, use a fork to combine the flour and sugar, add in the butter and zest and mix as well as you can until crumbly – set the topping aside.
Preheat the oven to 350 and line a 12-cup muffin tin with papers. In a large bowl, whisk together the flour, zest, baking powder, baking soda and salt. In a separate medium bowl, whisk together the oil, melted butter, sugar, egg, lime juice and vanilla. Add the wet mix and the zucchini to the dry and stir until just blended.
Divide the batter evenly into your prepared muffin cups and then generously and evenly sprinkle on the crumble topping. Bake for about 25 minutes until the middles bounce back to a light touch and the muffins are a lovely golden color.
Allow the muffins to rest in the tin for about 5 minutes before removing them to a rack to cool completely. We actually just enjoyed these straight up – and they also freeze beautifully!