Ingredients
- 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
- Cooking spray
Nutrition Information
- calories 146
- fat 6.1 g
- satfat 1.7 g
- monofat 2.9 g
- polyfat 1.2 g
- protein 2.3 g
- carbohydrate 20.8 g
- fiber 0.7 g
- cholesterol 21 mg
- iron 0.9 mg
- sodium 160 mg
- calcium 41 mg
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.
Cook's Notes
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.
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