Kathie's Zucchini Muffins

Photo: Lee Harrelson; Styling: Jan Gautro, Laura Zapalowski
"I was looking for something healthy the kids could grab for breakfast on the way out the door and came up with these healthy muffins. The kids are grown now, but I still enjoy making these. Sometimes I add raisins, nuts, or dried cranberries for variety." —Kathleen Lehner, Montgomery Village, Md.

Yield:

12 servings (serving size: 1 muffin)

Recipe from

Nutritional Information

Calories 145
Fat 3.1 g
Satfat 0.4 g
Monofat 1.6 g
Polyfat 0.9 g
Protein 3.5 g
Carbohydrate 27.1 g
Fiber 1.8 g
Cholesterol 21 mg
Iron 1.1 mg
Sodium 154 mg
Calcium 58 mg

Ingredients

4.75 ounces whole-wheat flour (about 1 cup)
3 ounces all-purpose flour (about 2/3 cup)
1/2 cup sugar
1 teaspoon ground cinnamon
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/3 cups shredded zucchini
1/2 cup fat-free milk
2 tablespoons canola oil
2 tablespoons honey
1 large egg
Cooking spray
1 tablespoon sugar
1/4 teaspoon ground cinnamon

Preparation

1. Preheat oven to 400°.

2. Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine whole-wheat flour and next 6 ingredients (through salt) in a large bowl; stir with a whisk. Combine zucchini, milk, oil, honey, and egg in a small bowl; stir until blended. Make a well in center of flour mixture; add milk mixture, stirring just until moist. Spoon batter into 12 muffin cups coated with cooking spray.

3. Combine 1 tablespoon sugar and 1/4 teaspoon cinnamon; sprinkle over tops of muffins. Bake at 400° for 15 minutes or until golden. Remove from pans immediately; cool on a wire rack.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Kathleen Lehner, Montgomery Village, Maryland,

June 2009