Email to Filus1217      

Muf: 5* Kathie's Zucchini Muffins

Source of Recipe

.
Bak: 5* Kathie's Zucchini Muffins

Cooking Light - June 2009 - Kathleen Lehner, Montgomery Village, Maryland,
58 reviews rate this recipe 5 Stars!
12 servings (serving size: 1 muffin)
Prep 15 min - Bake 15 min. - Cool

"I was looking for something healthy the kids could grab for breakfast on the way out the door and came up with these healthy muffins. The kids are grown now, but I still enjoy making these. Sometimes I add raisins, nuts, or dried cranberries for variety." —Kathleen Lehner, Montgomery Village, Md.

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

Nuts, dried cranberries, or raisins if desired (optional)

Preparation:
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. Add optional items if desired. 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.

One muffin equals: Calories 145; Fat 3.1 g (Satfat 0.4 g, Monofat 1.6 g, Polyfat 0.9 g); Protein 3.5 g; Carbohydrate 27.1 g; Fiber 1.8 g; Cholesterol 21 mg; Sodium 154 mg