I love recipes that are versatile. These muffins are perfect for a light breakfast, a snack or as an accompaniment to a light lunch or dinner.
Makes 24 muffins ( 2 points + each)
- 1-1/3 c. flour
- 1/2 c. brown sugar
- 1 tsp. baking powder
- 1 tsp. cinnamon
- 1/2 tsp. salt
- 1/4 tsp. ground allspice
- 2/3 c. shredded zucchini
- 3 T. canola oil
- 2 T. butter, melted
- 2 T. skim milk
- 1 tps. vanilla
- 1 egg
Preheat oven to 400 degrees and spray mini muffin pans with nonstick spray.
Combine flour and next five ingredients ( through allspice) in a large bowl.
Combine zucchini and next 5 ingredients ( through egg) in a small bowl;
Add zucchini mixture to flour mixture, stirring batter until just combined. Divide batter evenly among 24 mini muffin cups. Bake 8-10 minutes or until toothpick inserted near center comes out clean.
adapted from "Cooking Light"
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