These are tasty for breakfast or as a snack. For even portions, use a small ice-cream scoop to spoon the batter into the muffin cups.
6 ounces all-purpose flour (about 1 1/3 cups)
1/2 cup packed dark brown sugar
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground allspice
2/3 cup shredded zucchini (about 1 medium zucchini)
3 tablespoons canola oil
2 tablespoons butter, melted
2 tablespoons 1% low-fat milk
1 teaspoon vanilla extract
1 large egg, lightly beaten
How to Make It
Preheat oven to 400°.
Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (through allspice) in a large bowl. Combine zucchini and next 5 ingredients (through egg) in a small bowl; stir with a whisk. Add zucchini mixture to flour mixture, stirring batter just until combined. Divide batter evenly among 24 miniature muffin cups coated with cooking spray. Bake at 400° for 10 minutes or until a wooden pick inserted in center of muffins comes out clean.
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I did make an adjustment as stated in another review and added the brown sugar to the liquid items. My problem was the zucchini. It was too big. Next time, I will mince the zucchini. Other than that (they were too "clunky") they tasted great!
This is the first zucchini bread/muffin recipe that our daughter has enjoyed. I followed the recipe exactly and the muffins came out perfectly, not greasy, not hockey pucks. It's hard to eat just one because they are so very delicious. You can read my full review at Taking On Magazines: http://bit.ly/12IYoKD
I had similar results to the others' in that the "batter" was almost crumbly and I ended up with zucchini bread "blobs" that didn't rise much if at all. They were tasty however despite my deliberate omission of the sugar (which may have made them even crumblier; or not, as sugar liquefies in baking) - and even strangely addictive. I used freshly milled white wheat flour, measured by weight; so this may also have affected texture; although I used closer to a full cup of zucchini to use up the 1/2 squash I had - which would have added extra moisture. In any case I would make these again, bumping up the milk for a more muffin-like result. UPDATE: I tried the recipe again, still omitting the sugar but finely shredding half the zucchini (as a finer shred may be how a whole squash = 2/3c.) and using 1/2 cup milk, and they were perfect.
I followed FrugalOrganic's suggestion of adding more zucchini and a 1/4 cup of applesauce and they turned out perfectly. I made normal sized muffins instead of the mini's. They had to bake for about 15-20 minutes and the batter made 9 muffins. Delicious and easy to pack for breakfast at the office.
These muffins were excellent. I tweaked it for gluten and diary free. super easy which I love. For the flr, I used Bob's Red Mill multipurpose flour, for the oil, I used coconut oil, for the butter I used palm oil and for the milk, I used almond milk. The muffins cooked almost 8 minutes longer but they turned out perfect!!
I'm giving 4 stars over 5 because I had to alter the directions to get what I believe is a better end product. The ingredients however are perfectly balanced. My muffins turned out light and fluffy with a great balance of flavor and texture, not greasy at all. However, I didn't follow the directions exactly as printed. I mixed the brown sugar in with the wet ingredients instead of the dry. Then I combined the wet and dry ingredients, being very careful not to over-work the batter which can result in hockey pucks instead of muffins. I also added a tablespoon of ground flaxseed to my recipe for a little nutrition boost. These are terrific and will be a staple recipe in my household from now on.
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