Thursday, March 1, 2012
Zucchini muffins are so much better than they sound...yes, you can get an extra helping of vegetables during breakfast or for a quick snack. I got this recipe from tasteofhome.com and it's yummy!!! I even substituted some whole wheat flour in with the all-purpose to get it an added extra healthiness.
Also to prep the zucchini, I just wash up and shred it with the skins and all to add to this recipe!!!
3/4 cup all-purpose flour
1/2 cup sugar
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 cup canola oil
1 cup finely shredded unpeeled zucchini
1/2 cup chopped walnuts (opt)
1/4 cup dried currants or chopped raisins
In a bowl, combine the first six ingredients.
Combine the egg and oil and add to mixture.
Stir eggs and oil into dry ingredients just until moistened.
Add in shredded zucchini, raisins, and walnuts.
Fold them in.
Coat muffin cups with cooking spray or use paper liners; fill three-fourths full with batter. Bake at 350° for 22-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Yield: 6 muffins.