Kathie's Zucchini Muffins

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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!
- Ready In:
- 30mins
- Yields:
- Units:
Nutrition Information
9
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ingredients
- 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
directions
- 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!
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@rsnelling42
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@rsnelling42
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"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!"
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