Sunday, July 22, 2012

Whole Wheat Zucchini Muffins!

This is only a tiny portion of the massive amount of garden abundance we have had this year. It has been so much fun, and quite a bit of work growing a garden. I have learned SO much... made some mistakes and looking forward to planting more and differently next summer.... but overall it was a huge success! 

I have been making these delicious zucchini muffins for years. This recipe is an old Cooking Light recipe that I altered slightly. The whole wheat flour and zucchini makes them totally healthy right? {just forget the sugar :) } They are really easy to throw together, and freeze well too!
First of all shredded us some yummy zucchini {About 1 large zucchini}
 Combine your dry ingredients:
1 cup Whole Wheat Flour
2/3 cup All-Purpose Flour
1/2 cup of Sugar
1 {heaping} tsp ground Cinnamon
1 1/4 tsp Baking Powder
1/2 tsp Baking Soda
1/4 tsp Salt
Stir together with a whisk and make a well in the center.
And Combine your wet ingredients:
1 1/3 Cup Shredded Zucchini
1/2 Cup Fat-Free Milk
2 Tbls Canola Oil
2 Tbls Honey
1 large Egg

Poor into dry ingredients and stir by hand to combine completely. 
 Pour into greased muffin pans, and you can also fill mini-muffin tins too. Perfect for little mouths, and for mamas-on-the-go! 
Before popping these babies into the oven, sprinkle with a little cinnamon/ sugar mix. It gives the tops a sweet little crunch. 

Bake at 400 degrees for 15 minutes

Thats it! Love them... great way to get veggies into husband too!

Anyone else have go-to recipes for their garden goodies? Please share!

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