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Zucchini Mini Muffins by

Source: Cooking Light

Ingredients

6 ounces all-purpose flour (about 1 1/3 cups)
1/2 cup packed dark brown sugar
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground allspice
2/3 cup shredded zucchini (about 1 medium zucchini)
3 tablespoons canola oil
2 tablespoons butter, melted
2 tablespoons 1% low-fat milk
1 teaspoon vanilla extract
1 large egg, lightly beaten
Cooking spray

Instructions

1. Preheat oven to 400°.
2. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (through allspice) in a large bowl. Combine zucchini and next 5 ingredients (through egg) in a small bowl; stir with a whisk. Add zucchini mixture to flour mixture, stirring batter just until combined. Divide batter evenly among 24 miniature muffin cups coated with cooking spray. Bake at 400° for 10 minutes or until a wooden pick inserted in center of muffins comes out clean.

Servings: 12

Serving Size: 2 muffins

Nutrition Information (per serving):
Calories 146
Fat 6.1 g
Saturated Fat 1.7 g
Cholesterol 21 mg
Sodium 160 mg
Carbohydrates 20.8
Fiber 0.7 g
Protein 2.3 g

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