Wednesday, May 28, 2014

Zucchini Mini Muffins

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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