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Five Spice Muffins

These muffins are versatile and always moist and delicious. People are surprised to learn that there is zucchini in them. We served them often at Mossberry B&B on Ponderosa Drive.
Print Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Breakfast
Cuisine british
Servings 18 people
Calories 3885.2 kcal

Equipment

  • 2 Muffin Pans One 12-cup and one 6-cup
  • 1 Large Mixing Bowl
  • 1 Medium Mixing Bowl
  • 1 Whisk Or a sturdy spoon/spatula
  • 1 Box Grater For shredding zucchini

Ingredients
  

Main

  • 2 cups shredded zucchini
  • ⅓ cup boiling water
  • 2 ¾ cups all-purpose flour
  • 1 ½ cups white sugar
  • ⅔ cup sunflower seeds
  • 1 ¼ teaspoons baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cloves
  • 1 teaspoon ground coriander
  • 1 teaspoon ground nutmeg
  • 3 eggs beaten
  • ⅓ cup vegetable oil
  • 1 teaspoon vanilla extract

Instructions
 

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 12 cup and a 6 cup muffin pan.
  • In a large bowl, stir together zucchini and boiling water.
  • In a separate bowl, mix flour, sugar, sunflower seeds, baking soda, salt, cinnamon, cloves, coriander, and nutmeg.
  • Blend eggs, vegetable oil, and vanilla extract with the zucchini. Stir the zucchini mixture into the flour mixture. Spoon into the prepared muffin pans.
  • Bake 20 to 25 minutes in the preheated oven, or until a knife inserted into the center of a muffin comes out clean.

Notes

The use of boiling water with shredded zucchini is a unique approach, likely aiming to pre-soften the zucchini and ensure maximum moisture integration; be sure not to squeeze out any liquid. For an authentic 'five-spice' profile, consider adding a pinch of ground star anise and Szechuan peppercorn to the spice blend, or substitute with a pre-made Chinese five-spice powder for a more complex aroma. To achieve tender muffins, mix the wet and dry ingredients just until combined; overmixing will develop gluten and result in tough muffins. For an extra textural dimension, toast the sunflower seeds lightly before adding. These muffins pair wonderfully with a light citrus glaze or a sprinkle of coarse sugar before baking for a sparkling finish.