Kathie's Zucchini Muffins |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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I found this recipe in Cooking Light magazine. The muffins are easy, delicious, and relatively healthy. I typically double the batch to make 24 muffins. Yum! Ingredients:
1 cup whole wheat flour |
2/3 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 (drained) |
1/2 cup nonfat milk |
2 tablespoons canola oil |
2 tablespoons honey |
1 large egg |
1 tablespoon sugar |
1/4 teaspoon ground cinnamon |
Directions:
1. Preheat oven to 400.
2. Combine first 7 ingredients in large bowl (through salt); stir with whisk.
3. Combine zucchini, milk, oil, honey and egg in a small bowl; stir until blended.
4. Make a well in the center of dry ingredients; add milk mixture, stirring until just moist.
5. Spoon batter into 12 muffin cups that are coated with cooking spray or lined with paper liners.
6. Combine 1 tablespoon sugar and 1/4 teaspoon cinnamon; sprinkle over tops of muffins.
7. Bake at 400 for 15 minutes (start checking on them by 12 min).
8. Remove from pans immediately; cool on a wire rack. Enjoy!
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