- 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)
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)
