|St. Patrick's Day Muffins|
Zucchini Muffins (bread)
servings: 24 muffins
weight watchers: 3pp+ per muffin
•3 cups whole-wheat flour (I used white whole-wheat flour)
•1 tablespoon cinnamon
•1 ½ teaspoons baking soda
•¼ teaspoon baking powder
•1 teaspoon salt
•¾ cup applesauce
•¾ cup honey
•1 teaspoon vanilla
•3 cups grated zucchini
•1 cup chopped nuts (optional) I did not use them
Instructions:1.Preheat oven to 300 degrees F for small loaf pans or 325 degrees F for large loaf pan or muffins.
2.Blend the dry ingredients.
3.Make a well (or hole) in the center and pour in the eggs, oil, honey and vanilla. Stir just until mixed – do not overmix.
4.Fold in the grated zucchini and chopped nuts if using. Pour batter into greased loaf pan(s) or muffin holders and bake until a toothpick comes clean in the top/center of the loaf or muffin.
•If using smaller pans bake for 30 – 40 minutes. I was able to fill four of my small loaf pans.
•For one larger loaf pan bake for 50 – 60 minutes.
•For muffins bake for 15 – 20 minutes.
Recipe from: http://www.100daysofrealfood.com