Healthy Zucchini Muffins
|Whole wheat pastry flour||1 1⁄2 Cup (24 tbs)|
|Ground cinnamon||2 Teaspoon|
|Baking powder||1 Teaspoon|
|Baking soda||1 Teaspoon|
|Nutmeg||1⁄2 Teaspoon, grated|
|Eggs/3/4 cup fat free egg substitute||3|
|Canola oil||1⁄2 Cup (8 tbs)|
|Honey||1⁄2 Cup (8 tbs)|
|Minced ginger||2 Teaspoon|
|Zucchini||3 Cup (48 tbs), shredded|
|Walnuts||1 Cup (16 tbs), chopped|
|Raisins||1⁄3 Cup (5.33 tbs)|
|Unbleached flour||2 Tablespoon|
In a medium bowl, combine the whole wheat flour, cinnamon, baking powder, baking soda, and nutmeg.
In a large bowl, whisk together the eggs, oil, honey, ginger, and vanilla until smooth.
Stir in the zucchini and 2/3 cup of the walnuts.
Add the dry ingredients and stir just until moistened; do not overmix.
Coat a 10" Bundt pan with no-stick spray.
In a cup, combine the raisins, unbleached flour, and remaining 1/3 cup walnuts.
Sprinkle the mixture in the bottom of the pan.
Add the batter to the pan.
Place the pan in the microwave on an inverted glass pie plate.
Microwave on high for 13 to 15 minutes, rotating the pan a quarter turn every 3 minutes during this time, until the bread begins to shrink away from the sides of the pan.
Let stand for 5 minutes.