Zucchini Muffins
CATEGORIES
INGREDIENTS
  • Cooking Time: 10-15 minutes
  • Servings: 12
  • 1 1/2 cup shredded zucchini (about 2 small)
  • 2 cup whole-grain or biscuit mix
  • 1 teaspoon cinnamon
  • 1 teaspoon allspice
  • 2 eggs
  • 3/4 cup brown sugar
  • 1/4 cup unsweetened applesuace
  • 2 teaspoon lemon juice
  • powered sugar (icing sugar) to dust on top of muffins
DIRECTIONS
  1. 1. Preheat oven to 375 F (190 C).
  2. 2. Wash zucchini and remove ends.
  3. 3. Shred zucchini using largest holes on grater.
  4. 4. Wrap shredded zucchini in paper towel and squeeze to remove water.
  5. 5. Measure 1 1/12 cup of squeeze-dried zucchini.
  6. 6. Line a 12-cup muffin tin with paper liners.
  7. 7. In a large bowl, mix pancake or biscuit mix with spices.
  8. 8. In a separate bowl, whisk together eggs, brown sugar, applesauce, and lemon juice.
  9. 9. Fold the egg-sugar mix and shredded zucchini in the pancake/biscuit mix. Do not over-mix.
  10. 10. Fill each muffin cup 2/3 full with batter.
  11. 11. Bake 10-15 minutes until golden brown.
  12. 12. remove from tin and place on wire rack to cool.
  13. 13. Dust with powered/icing sugar.