Zucchini Muffins
Jami Nolen
August 30, 2009
Zucchini is in season and everyone loves zucchini bread, so why not make a batch for a quick and easy breakfast through the week. These muffins freeze great and are perfect for a delicious breakfast on the run!
Ingredients
- 1 cup egg substitute
- 1 teaspoon baking powder
- 1½ cups sugar
- 1 teaspoon baking soda
- 1 tablespoon vanilla
- 2 teaspoons cinnamon
- ½ cup canola oil
- ½ teaspoon ginger
- 2 cups grated zucchini
- ½ teaspoon nutmeg
- 1½ cups whole wheat flour
- 1½ cups white flour
- ¼ teaspoon ground allspice
- ¼ cup walnuts (optional)
- ¼ cup dried cranberries (optional)
Instructions
- In a large bowl, mix first 5 ingredients together (egg substitute through zucchini); set aside.
- Combine dry ingredients (flours through allspice) in a separate bowl. Add dry ingredients (including walnuts and cranberries if using) to zucchini mixture. Pour into muffin tins.
- Bake at 350° F for 25 minutes.
Nutrition information (per serving)
Calories: 155
Fat: 4.7 g
Saturated fat: 0.3 g
Sodium: 87 mg
Carbohydrate: 25 g
Protein: 3 g
Cholesterol: 0 mg
Fiber: 2.8 g
Funded in part by USDA SNAP.
Running out of money for food? Contact your local food stamp office or go online to http://dss.mo.gov/fsd/fstamp/. For more information, call MU Extension's Show-Me Nutrition line at 1-888-515-0016.
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Last update: Tuesday, September 01, 2009
