As I had 2 more large zucchini to deal with today I decided to make some Zucchini Muffins. I could have used a jazzier recipe for a really spectacular muffin, but wanted to use what I had on hand already and what most people would have on hand. I used a recipe from Allrecipes.com and scaled it to make 24, rather than 12. As long as I'm cooking I might as well make it worth my while! Now I have some for breakfast and a picnic tomorrow and some to freeze for our upcoming 2 week cottage vacation. I also had a cup of shredded zucchini leftover that I froze for future use as well.
4 cups whole wheat flour
2 tablespoons baking powder
1 teaspoon salt
2 teaspoons ground cinnamon
1-1/2 cups nonfat milk
4 egg whites
1/2 cup vegetable oil
1/2 cup honey
2 cups grated zucchini
Preheat oven to 375 degrees F (190 degrees C). Grease muffin tins lightly with oil or spray with a non-stick cooking spray. Combine whole wheat flour, baking powder, salt and ground cinnamon, mix thoroughly.
Mix the milk, slightly beaten egg whites, oil, honey and shredded zucchini together. Pour into the dry ingredients and stir until just barely moistened. Batter should be lumpy. Fill muffin tins 2/3 full with batter. Bake at 375 degrees F for 20 minutes or until lightly browned.
I cut the honey in half to make these low sugar as well but probably would not do that next time. I do like them though because they use all whole wheat flower and not too much fat! And they were very cheap to whip up considering I already had everything I needed at home!
Just found this recipe (better late than never) - it's absolutely wonderful. Thanks for sharing! Even my son, the world's pickiest toddler, gobbles these up.
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