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Ingredients
| whole wheat flour: 2 cups |
| baking powder: 1 Tbl |
| salt: 1/2 tsp |
| ground cinnamon: 1 tsp |
| nonfat milk: 3/4 cup |
| eggs: 2 (whites) |
| vegetable oil: 1/4 cup |
| honey: 1/4 cup |
| zucchini squash (grated): 1 cup |
Zucchini Muffins
Credit: AllRecipes
User rating:
"Just a trace of cholesterol in these tasty low fat muffins. A good way to use up any extra zucchini."
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Prep Time
15 min -
Cook Time
20 min -
Servings
12 serving(s)
Tags
Directions
- 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 (190 degrees C) for 20 minutes or until lightly browned.