Kathie's Zucchini Muffins |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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I was looking for something healthy the kids could grab for breakfast on the way out the door and came up with these healthy muffins. The kids are grown now, but I still enjoy making these. Sometimes I add raisins, nuts, or dried cranberries for variety. —Kathleen Lehner, Montgomery Village, Md. Ingredients:
4.75 ounces whole-wheat flour (about 1 cup) |
3 ounces all-purpose flour (about 2/3 cup) |
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 |
Directions:
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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