Recipes
Moist Zucchini Muffins
M E P N
Ingredients
1 1/4 cups flour
3/4 cup sugar
1/4 cup quick oats
1 1/2 tsp. baking powder
1/2 tsp. salt
3/4 tsp. ground cinnamon
1/2 tsp. ground ginger
1/2 tsp. ground nutmeg
3 T. water, 3 T. oil, 2 tsp. baking powder, mixed together
1 medium zucchini, finely shredded
3/4 cup oil
Topping
1/4 cup sugar
1 1/2 tsp. ground cinnamon
2 T. milk-free margarine, melted
Directions
Preheat oven to 400°. Line muffin cups with paper liners. In large bowl, stir
together flour, sugar, oats, baking powder, salt, and spices. Set aside. In small bowl, combine water, oil, and baking powder mixture; zucchini, and oil. Pour wet ingredients into dry ingredients. Stir until just moistened (batter will be lumpy). Bake 20 to 25 minutes, or until toothpick inserted in center comes out clean. To prepare topping, combine sugar and cinnamon. Dip the tops of warm muffins in melted margarine, and then in the sugar-cinnamon mixture.
Comments
My sister has celic sprue and is allergic to eggs and wanted this recipe. the home test kitchen gave me your web site..YEA!! She will let me know when she cooks them how they turned out and if she likes I will be buying her the book..Thanks..Ginger Peterson
I just baked these muffins over the weekend and my 2 year old loved them. ...though I think they're a bit oily...but nonetheless they were very moist and tasty
These ARE way too oily. AND fell apart. So, I made them again, using 3/4 cup whole wheat flour, 3/4 cup all purpose flour , added a banana (mashed) and cut oil to 1/2 cup. Much better!!
I use 1/2 all purpose flour and 1/2 quinoa flour (added goodness and protein). I use this as a base recipe and have substituted banana, apples and carrots for the zucchini to mix it up for my little one.
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