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Muf: Zucchini Muffins

Source of Recipe

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Bkd: Zucchini Muffins

Dessertdujour.com
Makes 12 muffins.

4-3/4 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


1. Preheat oven to 400F.

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. 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 400F for 15 minutes or until golden. Remove from pans immediately; cool on a wire rack.

One muffin equals: Calories: 145; Fat: 3.1g (Saturated fat: 0.4g, Monounsaturated fat: 1.6g, Polyunsaturated fat: 0.9g); Protein: 3.5g; Carbohydrate: 27.1g; Fiber: 1.8g; Cholesterol: 21mg; Sodium: 154mg