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):
This post will include the zucchini muffin recipe first. It includes 1 generous cup of finely shredded zucchini.
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.
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.
- 1 and 1/3 cups all-purpose flour
- 1 cup whole wheat or white wheat flour
- 3/4 cup granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1 cup and a bit more finely shredded fresh zucchini
- 1/2 cup skim milk
- 1 small container baby carrots or squash
- 1/4 cup vegetable oil
- 2 tablespoons grated lemon rind
- 1 large egg or 1/4 cup egg substitutes
- vegetable cooking spray
- 1. Preheat oven to 350 degrees. Coat a 12-cup muffin tin with cooking spray.
- 2. In large bowl whisk together the dry ingredients. Make a well in the center.
- 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. 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. Cool for 5 minutes on wire rack before removing muffins to cool completely n the wire rack.