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Cucumber Mint Muffins

Occasionally we get the ratio of slicing to picking cucumbers wrong. In other words, we have too many cucumbers that can’t be preserved. In those years, I’ve struggled to come up with ways to use them. This one of them that I adapted from the zucchini muffin recipe.

Makes 12 muffins

1 lb cucumber
2 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1 tsp finely chopped mint
1 cup sugar
6 tbsp butter, melted and cooled
2 large eggs
1/4 cup plain yogurt
1 tbsp lemon juice

Preheat oven the 350°F and grease a muffin tin.

Grate the cucumber and thoroughly squeeze it in a kitchen towel (put the grated cucumber on the towel and wring it out over the sink).

Sift together all the dry ingredients (flour, baking soda, baking powder, and salt) in a large bowl. In a medium bowl, whisk together the mint, sugar, butter, eggs, yogurt, and lemon juice until smooth.

Gently fold the cucumber and the wet ingredients into the dry ingredients until just combined. Fill muffin tins to about 3/4 full.

Bake for about 20 minutes, or until a toothpick stuck in the middle of one comes out clean. Let the muffins cool in the tin for 5-10 minutes before turning out on a wire rack.

 


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