Oatmeal Summer Squash (Zucchini) Muffins
- Ready In:
- 35mins
- Ingredients:
- 11
- Yields:
-
8 muffins
- Serves:
- 8-12
ingredients
- 1 cup all-purpose flour
- 1⁄2 cup whole wheat flour
- 1 cup rolled oats (not quick cooking)
- 1 tablespoon baking powder
- 1⁄2 teaspoon salt
- 1 teaspoon cinnamon
- 1 egg
- 1 cup milk
- 1⁄4 cup oil
- 1⁄4 cup honey
- 1 1⁄2 cups zucchini, grated
directions
- Preheat oven tp 400 degrees F.
- Combine flours, oats, baking powder, salt, cinnamon in a medium-large bowl.
- In a medium bowl, combine egg, milk, oil and honey. Mix well. Add wet ingredients to dry ingredients and stir until just moistened. Gently fold in zucchini.
- Fill lined or well greased muffin tins 2/3 full. bake for 15-20 minutes, until a toothpick inserted in the center comes out clean.
- Cool on wire rack.
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Reviews
-
I had a bit of trouble making these. The recipe says use a tooth pick to determine doneness, but the toothpick never came up completely dry. I found this was due to the fact that the zucchini never really dries out, even after the muffins are well and truly done. They were a bit like baked apples bits - a bit moist. After about 24 hours, the zucchini does kind of melt away or dry up such that you can't realy tell it's there. I actually liked the muffins a lot more then. There wasn't a massive amount of flavour, though, and a little jam or spread helped a lot, although maybe if you bake it until just browned (mine were a few minutes more than just browned) they would taste different.