Thursday, May 28, 2015

Kathie's Zucchini Muffins


  • Ingredients:
  • 4.75 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
  • Cooking spray
  • 1 tablespoon sugar
  • 1/4 teaspoon ground cinnamon
Directions:

Preheat oven to 400°. 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.

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.

(Photo and recipe courtesy of www.cookinglight.com)

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