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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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A sprinkling of raisins and heart-healthy walnuts make these low fat muffins super healthy, light, and delicious. Feel free to adjust the spices - a little bit of cinnamon or even cardamom could work. Dried cranberries instead of raisins would be great in this recipe as well. Ingredients:
1 cup all-purpose flour |
1 cup whole wheat flour |
1 tbsp baking powder |
1/4 tsp salt |
1/4 tsp nutmeg |
1/2 cup sugar |
1 cup shredded zucchini, packed |
1 tbsp lemon zest |
2 tbsp canola oil |
1 egg, lightly beaten |
3/4 cup skim milk |
1/3 cup raisins |
1/4 cup chopped walnuts |
Directions:
1. Preheat oven to 400 degrees. Line a 12-cup muffin pan with paper cases or spray pan with nonstick cooking spray.
2. In a large bowl, stir together flour, baking powder, salt, nutmeg and sugar. In a medium bowl, combine zucchini, lemon zest, canola oil, egg and milk, stirring well.
3. Make a well in the dry ingredients; add zucchini mixture, raisins and walnuts. Stir until just moist. Do not over mix. Spoon batter into muffin cups. Bake for 20 minutes or until a toothpick inserted in the center comes out clean.
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