Tuesday, August 23, 2011

Simple and Delicious Family Cooking: Addictive Whole-Grain Zucchini Muffins

Last week I made a batch of these muffins to bring to the hospital and to our dear friends who helped us so much by watching our girls while my mom was in the ICU and letting Christopher sleep at their house for two nights.

When my friend got home from work that day, she texted me that she had just eaten three of the muffins in a row and that they were "addictive." When someone calls a muffin made from a vegetable "addictive," you know you're onto something. So, this recipe is for Kristi -- and anyone else who wants a moist, tasty, low-fat, low-sugar, high-protein, veggie-filled muffin recipe that really is addictively delicious. I promise.

Addictive Whole-Grain Zucchini Muffins
makes 12 muffins


1 egg, lightly beaten
1/4 cup canola or other versatile vegetable oil
1 cup buttermilk, OR 1/2 cup milk mixed with 1/2 cup plain yogurt
1/2 cup whole raw oats
1/3 cup packed brown sugar (light or dark)
1 to 2 cups grated unpeeled zucchini
1 cup all-purpose white flour
1 cup whole-wheat flour
2 T. ground flaxseed (optional)
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1 tsp. ground cinnamon

Preheat oven to 400 degrees and grease a 12-cup muffin tin or line it with cupcake papers.

In a large bowl, mix the egg, oil, buttermilk or mik/yogurt mixture, oats, brown sugar, and grated zucchini.

In a separate large bowl, mix both flours, optional flaxseed, baking powder, baking soda, salt, and cinnamon.

Combine wet and dry ingredients in one bowl. Mix until thoroughly combined, but do not overmix. (Batter will be stiff, especially if you used yogurt.) Spoon into greased or lined muffin tin.

Bake 13 to 15 minutes, or until tops are golden brown and a toothpick inserted into the middle of one of the muffins comes out clean or mostly so. Remove from pan and cool completely on a wire rack before storing in a well-sealed container or in the freezer.


Rita said...

Now this looks so delicious that I *might* be moved to actually COOK.


Lisa said...

Thank you for the great recipe. My kids and I had fun making and eating them.

Daisy said...

This looks delicious! Now if only my zucchini would grow ... did I really just say that?