Tasty Muffins with zucchini

These muffins are made from whole grain flour with the addition of quinoa and zucchini.

Ingredients

• Whole grain flour - 1 cup
• Vegetable oil for greasing molds
• White sugar - 1/4 cup
• Brown sugar - 1/4 cup
• Ground cinnamon - 1 tsp
• Baking powder - 1/2 tsp
• Salt - 1/2 tsp
• Soda - 1/4 tsp
• Eggs - 2 pcs.
• Milk - 1/4 cup
• Quinoa (cooked) - 1 cup
• Zucchini (chopped on a grater) - 1 cup
• Apple sauce - 1/2 cup
• Unscented vegetable oil - 1/4 cup
• Vanilla extract - 1 tsp
• For glaze:
• Natural yogurt without additives - 180 g
• Agave nectar - 2 tbsp. l.
• Vanilla extract - 1 tsp
• Fine lemon zest - 1/2-1 tsp

Directions

1. Prepare frosting. In a small bowl, combine yogurt, agave nectar and vanilla extract, cover and refrigerate.
2. Turn on the oven to preheat to 180 degrees. Butter 12 muffin tins or line with paper rosettes.
3. In a large bowl, mix flour, all sugar, cinnamon, baking powder, salt and baking soda.
4. In another bowl, lightly beat eggs with milk. Add grits, zucchini, applesauce, vegetable oil and vanilla extract, mix well and put into prepared molds, filling them 3/4 full.
5. Put the molds with the dough on a baking sheet and put it in a preheated oven, bake the muffins for about 20 minutes, until a clean wooden stick when pierced. Remove the products from the oven, cool at room temperature for 10-15 minutes, and then remove the muffins from the molds and leave to cool for about 1 hour. Brush cooled muffins with yogurt glaze and sprinkle with zest.