Zucchini Muffins

• porties: 12 servings

Ingrediënten

1-1/2 cups zucchini (grated lightly)

1/2 cup + 2 tbsp vegetable oil (or applesauce)

3/4 Cup dark brown sugar (use less)

1/4 cup granulated sugar (use less)

2 eggs

1/2 tsp vanilla

1-1/2 cups all- purpose flour (use half whole wheat)

1/2 tsp baking soda

3/4 tsp baking powder

1/4 tsp salt

1 tsp cinnamon

1/2 cup walnuts (finely chopped)

Instructies

Preheat oven to 375 degrees.

Spray 12-muffin baking pan with non-stick cooking spray.

In large mixing bowl, combine zucchini, oil, brown sugar, white sugar, eggs, and vanilla. Beat until well blended.

In another mixing bowl, combine flour, baking soda, baking powder, salt, cinnamon, and walnuts.

Blend well.

Add dry ingredients to the wet ingredients. Stir only until blended. Do not overmix.

Spoon batter into prepared muffin tin.

Bake for 25 minutes.

Cool for one minute. Remove from pan. Serve hot or cold.

Notities

Submitted by: Eleanor Johnson

"Just a trace of cholesterol in these tasty low fat muffins. A good way to use up any extra zucchini." Original recipe yield: 12 muffins.