Really Good Muffin Mania

The cool thing about muffins is that almost any ingredients can be added – even ones that you might normally pitch. Here is a perfect example: very very ripe brown bananas and slightly past-due zucchini. Here are the beauties (or uglies):

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This post will include the zucchini muffin recipe first. It includes 1 generous cup of finely shredded zucchini.

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And then other ingredients such as whole wheat flour, skim milk, a container of baby carrots, vegetable oil and freshly grated lemon rind. The full recipe is at the end of the post. I don’t like to over bake them muffins because they will dry out. So these are very very moist.

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I served them as the starch at dinner with salad and grilled chicken strips. The extras were popped into the freezer. We will enjoy them at future breakfast meals on busy work mornings. We’ll just add fresh fruit.

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Really Good Zucchini Muffins
Yields 12
A very moist muffin that uses slightly old fresh zucchini
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Prep Time
20 min
Total Time
35 min
Prep Time
20 min
Total Time
35 min
Ingredients
  1. 1 and 1/3 cups all-purpose flour
  2. 1 cup whole wheat or white wheat flour
  3. 3/4 cup granulated sugar
  4. 2 teaspoons baking powder
  5. 1 teaspoon ground cinnamon
  6. 1/2 teaspoon baking soda
  7. 1/2 teaspoon salt
  8. 1/4 teaspoon ground nutmeg
  9. 1 cup and a bit more finely shredded fresh zucchini
  10. 1/2 cup skim milk
  11. 1 small container baby carrots or squash
  12. 1/4 cup vegetable oil
  13. 2 tablespoons grated lemon rind
  14. 1 large egg or 1/4 cup egg substitutes
  15. vegetable cooking spray
Instructions
  1. 1. Preheat oven to 350 degrees. Coat a 12-cup muffin tin with cooking spray.
  2. 2. In large bowl whisk together the dry ingredients. Make a well in the center.
  3. 3. In another bowl stir together the zucchini, milk, carrots, oil, lemon rind and egg. Pour into the flour mixture and gently stir to combine.
  4. 4. Spoon batter into the 12 muffin cups evenly. Bake in pre-heated oven for 13-15 minutes or until a wooden toothpick inserted in the center comes out clean.
  5. 5. Cool for 5 minutes on wire rack before removing muffins to cool completely n the wire rack.
  6. .
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