Zucchini Pine Nut Muffins.
Ingredients.
2 cups grated zucchini
3/4 teaspoon salt
1/2 cup pine nuts
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ground ginger
1 cup granulated sugar
1/2 cup plain yogurt
1/4 cup vegetable oil
1 teaspoon vanilla extract
Preparation.
Heat oven to 350°F and arrange rack in middle. Butter and flour a 12-well muffin pan; set aside. Toss zucchini and salt together in a small bowl. Place zucchini in a sieve, weight it down with a small bowl, and set it over a small mixing bowl to drain.
Heat a medium frying pan over medium heat, add pine nuts, and toast until golden brown all over, about 5 minutes. Remove to a small bowl and reserve. Whisk together flour, baking powder, and ginger in a medium bowl to aerate and remove any lumps; set aside.
In a separate bowl, whisk together sugar, yogurt, oil, and vanilla extract until evenly combined. Add dry ingredients and stir briefly until just combined. Squeeze zucchini mixture by the handful to release excess water, then add to the batter, add pine nuts and stir until just combined . Fill each well of the muffin pan halfway with batter and bake until a toothpick inserted in a muffin comes out clean, about 20 minutes. Set the pan on a wire rack and let muffins cool in the pan for 5 minutes. Remove muffins from the pan and serve.