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)
ingredients:
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
WET
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
OPTIONAL
Walnuts (a cup or so)
Chocolate Chips (1-2 cups)
directions:
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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