Kathies Zucchini Muffins Recipes

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KATHIE'S ZUCCHINI MUFFINS



Kathie's Zucchini Muffins image

I found this recipe in Cooking Light magazine. The muffins are easy, delicious, and relatively healthy. I typically double the batch to make 24 muffins. Yum!

Provided by rsnelling42

Categories     Quick Breads

Time 30m

Yield 12 muffins

Number Of Ingredients 14

1 cup whole wheat flour
2/3 cup all-purpose flour
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 (drained)
1/2 cup nonfat milk
2 tablespoons canola oil
2 tablespoons honey
1 large egg
1 tablespoon sugar
1/4 teaspoon ground cinnamon

Steps:

  • Preheat oven to 400.
  • Combine first 7 ingredients in large bowl (through salt); stir with whisk.
  • Combine zucchini, milk, oil, honey and egg in a small bowl; stir until blended.
  • Make a well in the center of dry ingredients; add milk mixture, stirring until just moist.
  • Spoon batter into 12 muffin cups that are coated with cooking spray or lined with paper liners.
  • Combine 1 tablespoon sugar and 1/4 teaspoon cinnamon; sprinkle over tops of muffins.
  • Bake at 400 for 15 minutes (start checking on them by 12 min).
  • Remove from pans immediately; cool on a wire rack. Enjoy!

Nutrition Facts : Calories 139.6, Fat 3.1, SaturatedFat 0.4, Cholesterol 15.7, Sodium 150.6, Carbohydrate 26.1, Fiber 1.6, Sugar 13.2, Protein 3.1

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