Thursday, May 19, 2005

Zucchini Muffins

Zucchini Muffins (Adapted from CL)

For the batter

1 cup whole-wheat pastry flour
2/3 cup all-purpose flour
1/2 cup granulated sugar
1 1/4 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup milk
2 tablespoons canola oil
2 tablespoons honey
1 large egg
1 teaspoon vanilla
1 1/3 cups shredded zucchini

For the topping

1 tablespoon sugar
1/4 teaspoon cinnamon

To prepare the batter

Preheat oven to 400 degrees.

In a large bowl, whisk together flours, sugar, baking powder, cinnamon, baking soda and salt.

In a medium bowl, whisk together milk, oil, honey, egg and vanilla. Stir in zucchini. Pour into the dry ingredients and stir just until combined. Evenly divide the batter between the wells of a 12 cup muffin tin lightly coated with cooking spray.

To prepare the topping

In a small bowl, stir together sugar and cinnamon. Evenly sprinkle over the batter in the muffin tin. Place into the oven and bake until the tops spring back when lightly pressed in the center or a toothpick placed in the center comes out mostly clean with a few moist crumbs attached, about 14 to 16 minutes. Remove from the oven and place pan on a wire rack to cool for 2 minutes before turning the muffins out onto a wire rack to cool completely.

Makes 12 muffins.

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