Tuesday, November 16, 2010

Zucchini Muffins

 I had some frozen zucchini and wanted to make a quick snack. I found this muffin recipe on myrecipies.com. They are fairly healthy and everyone liked them. So, here you go!
 Zucchini Muffins


  • 1 cup  whole-wheat flour
  • 3/4 cup  all-purpose flour
  • 1/2  cup  sugar
  • 1  teaspoon  ground cinnamon
  • 1 1/4  teaspoons  baking powder
  • 1/2  teaspoon  baking soda
  • 1/4  teaspoon  salt
  • 1 1/3  cups  shredded zucchini
  • 1/2  cup  fat-free milk
  • 2  tablespoons  canola oil
  • 2  tablespoons  honey
  • 1  large egg
  • Cooking spray
  • 1  tablespoon  sugar
  • 1/4  teaspoon  ground cinnamon


1. Preheat oven to 400°.
2. Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine whole-wheat flour and next 6 ingredients (through salt) in a large bowl; stir with a whisk. Combine zucchini, milk, oil, honey, and egg in a small bowl; stir until blended. Make a well in center of flour mixture; add milk mixture, stirring just until moist. Spoon batter into 12 muffin cups coated with cooking spray.
3. Combine 1 tablespoon sugar and 1/4 teaspoon cinnamon; sprinkle over tops of muffins. Bake at 400° for 15 minutes or until golden. Remove from pans immediately; cool on a wire rack.

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