Zucchini Muffins with Apricot Cream Cheese
2 zucchinis, grated
2 cups flour
1/4 cup yogurt
1/2 cups sugar
1 1/2 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
1/2 tsp allspice
1/4 tsp nutmeg
1/2 tsp salt
6 tbsp butter, melted
juice from 1/2 lemon
1/4 cup golden raisins
1/4 cup dried apricots, chopped
Preheat oven to 375.
Grease muffin pans. (I made 6 regular sized muffins and 24 mini muffins)
Squeeze out all water from zucchini. I used paper towels, squeezing excess water from handfuls of zucchini. Lightly salt, and set in colander to drain further.
Whisk together flour, baking soda, baking power, cinnamon, nutmeg, allspice, and salt. In a separate bowl, whisk eggs, yogurt, butter, lemon juice, and sugar until incorporated.
Fold the wet yogurt mixture into the flour mixture until just barely combined. Add the zucchini, apricots and raisins. Fold gently until ingredients are incorporated, but do not overmix.
Pour batter into prepared pans until 3/4 full.
Bake 8 minutes, checking on mini muffins. Bake until golden brown and toothpick comes out clean. Cool on wire racks.
Apricot Cream Cheese
8 oz cream cheese, room temp
1/3 cup apricot jam
1tsp Cointreau liquor (or any orange liquor)
2 tbsp confectioners sugar
Mix all ingredients. Set aside to let flavors mingle. After zucchini muffins are cooled completely, spread cream cheese on top, and decorate if desired.
A few other fave summertime recipes: