Kathie's Zucchini Muffins

Name: Kathie's Zucchini Muffins
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 12 muffins
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

(6)

Recipe by rsnelling42

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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READY IN: 30mins

YIELD: 12 muffins

UNITS: US

INGREDIENTS

Nutrition

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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