Kathie's Zucchini Muffins

Name: Kathie's Zucchini Muffins
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 12 muffins
Ingredients: 1 cup whole wheat flour; 2/3 cup all-purpose flour; 1/2 cup sugar; 1 teaspoon ground cinnamon; 1 1/4 teaspoons baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1 1/3 cups shredded zucchini (drained); 1/2 cup nonfat milk; 2 tablespoons canola oil; 2 tablespoons honey; 1 large egg; 1 tablespoon sugar; 1/4 teaspoon ground cinnamon

Submitted by rsnelling42

"I found this recipe in Cooking Light magazine. The muffins are easy, delicious, and relatively healthy. I typically double the batch to make 24 muffins. Yum!"

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photo by Boomette

Ready In:: 30mins
Ingredients:: 14
Yields:: 12 muffins

ingredients

1 cup whole wheat flour
²⁄₃ cup all-purpose flour
¹⁄₂ cup sugar
1 teaspoon ground cinnamon
1 ¹⁄₄ teaspoons baking powder
¹⁄₂ teaspoon baking soda
¹⁄₄ teaspoon salt
1 ¹⁄₃ cups shredded zucchini (drained)
¹⁄₂ cup nonfat milk
2 tablespoons canola oil
2 tablespoons honey
1 large egg
1 tablespoon sugar
¹⁄₄ teaspoon ground cinnamon

directions

Preheat oven to 400.
Combine first 7 ingredients in large bowl (through salt); stir with whisk.
Combine zucchini, milk, oil, honey and egg in a small bowl; stir until blended.
Make a well in the center of dry ingredients; add milk mixture, stirring until just moist.
Spoon batter into 12 muffin cups that are coated with cooking spray or lined with paper liners.
Combine 1 tablespoon sugar and 1/4 teaspoon cinnamon; sprinkle over tops of muffins.
Bake at 400 for 15 minutes (start checking on them by 12 min).
Remove from pans immediately; cool on a wire rack. Enjoy!

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Reviews

Excellent! I didn't need to drain the zucchini, didn't make the topping, added more cinnamon & halved the sugar. These were moist & delicious (and freeze beautifully). Thanks for sharing!

Larawithoutau
DELICIOUS!!! I made a double batch this morning for breakfast and everyone really enjoyed them. I added dried cranberries (we love them) and doubled the cinnamon (we really like that too!) Will be making these again..... many times!

sconehead
I used only 1/4 cup of sugar and decided to use only all purpose flour. These muffins have a great taste. But I may add more cinnamon next time. Thanks ramartin :) Made for cookbook tag game

Boomette
Oh...these are so perfect. Just the right amount of sweetness. I opted out of the topping b/c I read the recipe wrong and included the 1 T. of sugar and 1/4 (heaping) t. of cinnamon to the wet ingredients. No matter...they are still delicious. I like to have these on hand in my freezer for popping out whenever. You're right....I should have doubled the recipe as I certainly had enoughy zucchini:-)

CoffeeB
I loved this recipe because it had low sugar and oil and only 1 egg. I followed the recipe but forgot the topping. They were moist and tasted great. Will definitely make these again.

johanna_price