Zucchini Muffins
Ingredients
| 1 cup whole wheat flour | ||
| 2/3 cup ap flour | ||
| 1/2 cup sugar | ||
| 1 tbs cinnamon | ||
| 1/4 tsp ground allspice | ||
| 1/4 tsp ground cloves | ||
| 1 and 1/4 tsp baking powder | ||
| 1/2 tsp baking soda | ||
| 1/4 tsp kosher salt | ||
| 1 and 1/3 cups shredded zucchini, peeled | ||
| 1/2 cup milk | ||
| 2 tbs canola oil | ||
| 2 tbs honey | ||
| 1 large egg |
The moist muffins are flavored with allspice, cloves, honey and cinnamon.
- Preheat oven to 400 degrees.
- Coat 10 muffin liners with cooking spray.
- In a large bowl, combine the flours, sugar, cinnamon, allspice, cloves, baking powder, baking soda and salt. Mix well.
- Add the zucchini, milk, oil, honey and egg and mix well.
- Spoon into the muffin cups filling each bout 3/4 full.
- Bake for 15-20 minutes until golden brown and a toothpick inserted in the middle comes out clean.
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