Zucchini Muffins Get a Healthy Makeover
Need a dairy free and lacto ovo vegetarian side dish? Zucchini Muffins Get a Healthy Makeover could be a tremendous recipe to try. This recipe serves 6 and costs 32 cents per serving. One serving contains 133 calories, 3g of protein, and 1g of fat. 60 people found this recipe to be delicious and satisfying. Head to the store and pick up baking powder, sugar, whole wheat flour, and a few other things to make it today. It is brought to you by Dinner Mom. From preparation to the plate, this recipe takes approximately 45 minutes. With a spoonacular score of 40%, this dish is not so outstanding. Try Vegan Makeover Of Healthy Makeover: Pumpkin Bread, Healthy Zucchini Bread Muffins, and Healthy Zucchini Bread Muffins for similar recipes.
Servings: 6
Ingredients:
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1 large zucchini to yield 1 cup of shreds
1/4 cup dried cranberries or raisins
1 egg beaten
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
1/3 cup sugar
1/2 cup unbleached all purpose flour
1/4 cup whole wheat flour
Equipment:
grater
oven
bowl
wire rack
Cooking instruction summary:
Preheat oven to 350 degrees F.Shred the zucchini using the large holes of a grater. Spread zucchini shreds out on a towel and top with another towel. Gently press down to remove excess liquid. Measure out 1 cup of shreds and set aside.Combine flours, sugar, baking powder, baking soda, salt and cinnamon in a bowl.Stir egg and yogurt into the dry mix. The batter will be stiff.Add the zucchini shreds and stir to combine. As the zucchini is incorporated the batter will become softer, but will still be on the thick side.Fold in cranberries or raisins.Fill muffins tins lined with paper liners or coated with cooking spray about 2/3 full.Bake for 20-25 minute or until the muffins are firm and lightly browned on the top.Allow muffins to cool for 5 minutes and then remove to a wire rack to cool further.
Step by step:
1. Preheat oven to 350 degrees F.Shred the zucchini using the large holes of a grater.
2. Spread zucchini shreds out on a towel and top with another towel. Gently press down to remove excess liquid. Measure out 1 cup of shreds and set aside.
3. Combine flours, sugar, baking powder, baking soda, salt and cinnamon in a bowl.Stir egg and yogurt into the dry mix. The batter will be stiff.
4. Add the zucchini shreds and stir to combine. As the zucchini is incorporated the batter will become softer, but will still be on the thick side.Fold in cranberries or raisins.Fill muffins tins lined with paper liners or coated with cooking spray about 2/3 full.
5. Bake for 20-25 minute or until the muffins are firm and lightly browned on the top.Allow muffins to cool for 5 minutes and then remove to a wire rack to cool further.
Nutrition Information:
covered percent of daily need
