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Zucchini Mini Muffins by

Source: Cooking Light


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


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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