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Wednesday, June 8, 2011

Warm & Healthy Zucchini Muffins

It's good to change things up a bit and make something good for yourself -- like these muffins. I've added cinnamon and coconut to add sweetness without additional sugar. After all, these ingredients have health benefits that you won't find in sugar. These are good with coffee in the morning or a snack in the afternoon. They can just as easily go in to a lunch bag...

Zucchini Muffins

1/2 cup white flour
1 1/2 cups whole wheat flour
1 Tbsp. baking powder
1/4 tsp. salt
1/4 tsp. nutmeg
1/4 tsp. cinnamon
1/2 cup sugar
1 cup shredded zucchini
1 Tbsp. lemon zest
2 Tbsp. olive oil
1 egg, lightly beaten
3/4 cup low-fat milk
1/3 cup raisins
1/4 cup walnuts
1/4 cup shredded coconut

Preheat oven to 400 degrees.

In a large bowl, stir the first 7 ingredients.

In another bowl, combine the zucchini, lemon zest, oil, egg and milk. At this point, you can combine all of the ingredients as well as the raisins, walnuts and coconut. Once all is combined, spoon batter into muffin cups. Bake for 20 minutes or until a toothpick inserted in the center comes out clean.

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