Saturday, March 17, 2012

Zucchini Muffins (Bread)

This was another hit.  However, for taste testing, I made them close their eyes.  I was afraid that the green from the zucchini might change their minds about the taste.  It worked!  and since today is St. Patrick's Day, I just told them it was my adding in green.  However, next time I will probably take the peel off before grating them.  I did make one change in the recipe.  The original recipe called for 1/4 c. oil - I substituted 1/4 cup applesause. 

St. Patrick's Day Muffins
(Zucchini 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
•3 eggs
•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:

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