Tuesday, September 8, 2015

Zucchini Muffins - Healthy & Delicious

I wanted something healthy and delicious to do with my garden zucchinis (or my friend's garden zucchini's).  This is IT!  Very yummy.  My family has been LOVING muffins lately--with school back in, it is a great option for a healthy school snack to take to school, a quick breakfast, a substitute for a sandwich in the lunch box, or a great after-school snack.  Muffins have been wonderful!

These are fabulous.  My first batch I added walnuts and just a small handful of chocolate chips, but it really didn't need it! This is like Zucchini Bread in a Muffin!  Yum!!

YIELD: 3 dozen muffins (normal cup-cake size)

3 cups whole-wheat flour
2 cups all-purpose flour
1 1/2 cups sugar
1 Tbsp. cinnamon
1 Tbsp. +  3/4 tsp. baking powder
1 1/2 tsp. baking soda
3/4 tsp. salt

4 1/4 cups (apx) shredded zucchini (apx. 1 large, 2 regular)
1 1/2 cup fat-free milk
6 Tbsp. oil
6 Tbsp. honey
3 eggs

Walnuts (a cup or so)
Chocolate Chips (1-2 cups)

1. Preheat oven to 400*F.  Prepare a muffin pan/stone with cooking spray--spray it thoroughly (or use cupcake liners).

2.  Mix all of the dry ingredients together in a large bowl, whisking until sifted through and combined.

3. Mix together the wet ingredients.  Pour into the large dry ingredient bowl--just until it is moist.  At this point, add any optional ingredients and stir in.

4.  Scoop batter into the prepared muffin pan, filling 2/3 full, and bake for 15 minutes.  Remove from muffin pan quickly.  Let cool. 

*Although I haven't (yet) frozen these, I have frozen muffins and zucchini bread in the past with much success!

this recipe was adapted from: Kathie's Zucchini Muffins

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