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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 12 |
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A light and lemony muffin that’s perfect for the dog days of summer. It’s nice and eye-catching with the zucchini flecks on the yellow cake too! Ingredients:
3/4 cup all-purpose flour |
3/4 cup whole wheat flour |
1/2 cup brown rice flour |
1/2 cup sugar |
1 tablespoon baking powder |
1 tablespoon grated lemon rind |
1 cup shredded zucchini |
1/4 cup low-fat plain soy milk |
1/2 cup water |
1 tablespoon vegetable oil |
2 tablespoons unsweetened applesauce |
1 teaspoon cornstarch |
2 tablespoons cold water |
Directions:
1. Preheat oven to 400F, grease 12 muffin cups.
2. Combine flours, sugar and baking powder in a bowl, stirring well.
3. Combine lemon rind, zucchini, soy milk, water, oil and applesauce.
4. In a small bowl, whisk together cornstarch and water, add to zucchini mixture.
5. Add zucchini to flour mixture, stirring just until dry ingredients are moistened.
6. Bake 20 minutes or until golden. Remove from pans immediately, and let cool on a wire rack.
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