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Sunday, August 9, 2015

Best Zucchini Muffins

I like Zucchini Muffins and these top them all, the sweet crunchy topping just makes them even better and these aren't make with lots of sugar so they are better for you, plus the added honey and cinnamon give you that get up and go energy, I know we all need that right?
Enjoy Good Food

Makes 12 muffins

What you Need:
1 cup whole wheat flour
2/3 cup all-purpose flour
1/2 cup sugar
1 teaspoon ground cinnamon
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/3 cups shredded zucchini (drained)
1/2 cup nonfat milk
2 tablespoons canola oil
2 tablespoons honey
1 large egg
1 tablespoon sugar
1/4 teaspoon ground cinnamon

How to Make them
Preheat oven to 400.
Combine first 7 ingredients in large bowl (through salt); stir with whisk.
Combine zucchini, milk, oil, honey and egg in a small bowl; stir until blended.
Make a well in the center of dry ingredients; add milk mixture, stirring until just moist.
Spoon batter into 12 muffin cups that are coated with cooking spray or lined with paper liners.
Combine 1 tablespoon sugar and 1/4 teaspoon cinnamon; sprinkle over tops of muffins.
Bake at 400 for 15 minutes (start checking on them by 12 min).
Remove from pans immediately; cool on a wire rack. Enjoy!

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