Zucchini MuffinsSubmitted by werlita
Makes 16 servings
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Great muffins for breakfast, or just for snacking. An easy way to get some veggies in. The actual recipe calls for low-fat milk. It also calls for 1/2 cup of canola or vegetable oil, I substituted 1/2 of the oil for no sugar added applesause. (You can substitute all of the oil for applesause too)
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Ingredients
| 3 |
cups flour |
| 1 |
tbsp baking powder |
| 1 |
tsp salt |
| 1/2 |
tsp baking soda |
| 1 1/2 |
tsp cinnamon |
| 1/2 |
tsp nutmeg |
| 2 |
eggs |
| 1/2 |
cup whole milk |
| 1/4 |
cup applesauce |
| 1/4 |
cup vegetable oil |
| 1 |
cup sugar |
| 2 |
cups zucchini, shredded |
Directions
- Preheat oven to 375 degrees and place paper liners in muffin tins.
- In a large bowl, beat eggs with electric mixer 1 minute. Beat in milk, oil, and sugar. Stir in zucchini until well blended. Add flour mixture to batter a little at a time and stir to mix-it should be a little lumpy. Spoon batter into muffin tins. Sprinkle muffins with sugar.
- Bake 20 minutes or until muffin tops are golden brown and spring back when you touch them. Cool muffins on a rack.
Categories
Vegetables, Breads, Bake
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Serving Size 72.1g |
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Amount Per Serving |
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Total Carbohydrates 32.3g 11%
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| Vitamin A 1% |
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Vitamin C 4% |
| Calcium 6% |
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Iron 8% |
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* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation.
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Legend
Calorie Breakdown (?)
Daily Values (?)
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Nutritional Analysis
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Nutrition Grade
96% confidence
B |
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Bad points
High in sugar
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