These wholesome muffins are perfect for an on-the-go breakfast or afternoon snack and a great way to use up all your extra summer zucchini! Zucchini is packed full of many vitamins and minerals your body needs to stay healthy. To mix it up, add nuts or dried fruit to the recipe.
4 3/4 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
1 tablespoon sugar
1/4 teaspoon ground cinnamon
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.
Yield: 12 servings (serving size: 1 muffin)
Nutrition Facts per serving: 145 calories, 3.1g fat, 0.4g saturated fat, 3.5g protein, 27.1g carbohydrate, 1.8g fiber, 21mg cholesterol
Source: Cooking Light Magazine, June 2009