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Healthy Zucchini Muffins

Microwaverina's picture
Ingredients
  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
  Vanilla 1 Teaspoon
  Zucchini 3 Cup (48 tbs), shredded
  Walnuts 1 Cup (16 tbs), chopped
  Raisins 1⁄3 Cup (5.33 tbs)
  Unbleached flour 2 Tablespoon
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Side Dish
Method: 
Microwaving
Dish: 
Bread
Ingredient: 
Zucchini

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