LOW FAT ZUCCHINI MUFFINS
1 cup all-purpose flour
1 cup whole wheat flour
2 1/4 tablespoons dry powdered milk
1 tablespoon baking powder
1/4 teaspoon salt
1/4 teaspoon nutmeg
1/2 cup sugar
1 cup shredded zucchini, packed
1 tablespoon lemon zest (optional)
2 tablespoons vegetable oil
1 egg, lightly beaten
3/4 cup water
1/3 cup raisins OR chocolate chips (optional)
1/4 cup chopped pecans (optional)
Preheat oven to 400 degrees. Line a 12-cup muffin pan with paper cases or spray pan with nonstick cooking spray.
In a large bowl, stir together flour, dry powdered milk, baking powder, salt, nutmeg and sugar. In a medium bowl, combine zucchini, lemon zest, canola oil, egg and water, stirring well.
Make a well in the dry ingredients; add zucchini mixture, raisins (or chocolate chips) and pecans. 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.
1 cup all-purpose flour
1 cup whole wheat flour
2 1/4 tablespoons dry powdered milk
1 tablespoon baking powder
1/4 teaspoon salt
1/4 teaspoon nutmeg
1/2 cup sugar
1 cup shredded zucchini, packed
1 tablespoon lemon zest (optional)
2 tablespoons vegetable oil
1 egg, lightly beaten
3/4 cup water
1/3 cup raisins OR chocolate chips (optional)
1/4 cup chopped pecans (optional)
Preheat oven to 400 degrees. Line a 12-cup muffin pan with paper cases or spray pan with nonstick cooking spray.
In a large bowl, stir together flour, dry powdered milk, baking powder, salt, nutmeg and sugar. In a medium bowl, combine zucchini, lemon zest, canola oil, egg and water, stirring well.
Make a well in the dry ingredients; add zucchini mixture, raisins (or chocolate chips) and pecans. 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.
3 comments:
YES I have zucchini and this is great to have another recipe to use it up with!
Thanks for this site, I really do love it!
When the zucchini outpaces my recipes and our taste for it, I make "Zucchini Milk". Found this recipe many years ago in a little cookbook from Current Cards.
Peel (or not), seed (or not), cut in chunks and puree in blender or food processor. Freeze in 1 cup (or whatever measure you use most in your recipes). To use, defrost, stir well and use instead of liquid in your muffin/quick bread recipe. Or use as a soup base, add to spaghetti sauce, etc.
If you don't peel, your 'milk' will have a green color but a little more fiber. Usually I don't peel or seed but that's because by the time I'm making 'milk' I just want to get rid of the zucchini as fast as I can. Bellen
Thanks for the Zucchini Milk recipe Bellen! What a great way to use up zucchini!
Thank you for your kind comments Garden of Egan!
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