Zucchini Mini Muffins by TRobinson

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