WHOLE WHEAT ZUCCHINI MUFFINS
Source: Company’s
Coming: Muffins & More
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PREHEAT OVEN to 400°F.
Line 12-muffin pan with paper or parchment liners.
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Measure into a batter bowl:
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1 cup all-purpose flour
1 cup whole wheat flour
1½ tsp baking powder
½ tsp baking soda
1 tsp salt
1 tsp cinnamon
½ tsp allspice
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Stir thoroughly and make a well in the center.
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In a smaller bowl –
Beat until frothy:
Mix in:
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1 egg
¼ cup cooking oil
½ cup granulated sugar
1 cup grated zucchini, unpeeled
½ cup milk
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Pour the liquid ingredients into the well in the dry ingredients.
Stir only to moisten. Batter will be lumpy. Measure batter evenly in
12-muffin pan.
Bake at 400°F for 20 to 25 minutes.
Remove from pan and serve warm.
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FoodNotes:
1.
Add ½ cup of sunflower, pumpkin and dried cranberries,
OR sprinkle mixture over top of muffins before baking.
2.
Add ½ cup of raisins or currants to batter.
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