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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Want to know a secret? Zucchini is so mild, it's the perfect veggie to sneak into your kids' meals. In this recipe, shredded zucchini is stirred into muffin batter, providing plenty of vitamins A & C without making a fuss. Grated lemon rind and a little sugar keep these muffins delightfully light, fresh, and irresistible. Ingredients:
2 cups all-purpose flour |
1/2 cup sugar |
1 tablespoon baking powder |
2 teaspoons grated lemon rind |
1/4 teaspoon salt |
1/4 teaspoon ground nutmeg |
1 cup coarsely shredded zucchini |
3/4 cup skim milk |
3 tablespoons vegetable oil |
1 large egg |
cooking spray |
Directions:
1. Combine the first 6 ingredients in a bowl, and make a well in center of mixture. Combine zucchini, milk, oil, and egg; stir well. Add to flour mixture, stirring just until dry ingredients are moistened.
2. Divide batter evenly among 12 muffin cups coated with cooking spray. Bake at 400° for 20 minutes or until golden. Remove from pans immediately, and let cool on a wire rack.
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