heart healthy zucchini muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 egg1⁄2 cup 1% milk1⁄4 cup honey1⁄4 cup sugar3 tablespoons olive oil1 cup whole wheat flour1 cup wheat bran2 teaspoons baking soda1 teaspoon baking powder1⁄2 teaspoon cinnamonPinch of salt3 cups shredded zucchini1⁄2 cup walnuts
Preheat the oven to 350° F.
With a standing or hand mixer, combine the eggs, milk, honey, sugar, and oil until completely incorporated, about 1 minute (you can also do this in a large bowl with a wooden spoon.)
Once completely mixed, add the remaining ingredients and mix until just combined, about 30 seconds in a mixer (or 1 to 2 minutes by hand.)
Divide the batter into muffin tins, and bake until a toothpick inserted into the middle of a muffin comes out clean, about 25 minutes.
You can make the batter the night before, put it in muffin cups, cover with plastic wrap, and store the pan in the refrigerator overnight. If you’re putting the muffins directly in the oven from the refrigerator, add 5 minutes to the baking time.
Number of Servings: 12
Recipe submitted by SparkPeople user ALLITERATER.
With a standing or hand mixer, combine the eggs, milk, honey, sugar, and oil until completely incorporated, about 1 minute (you can also do this in a large bowl with a wooden spoon.)
Once completely mixed, add the remaining ingredients and mix until just combined, about 30 seconds in a mixer (or 1 to 2 minutes by hand.)
Divide the batter into muffin tins, and bake until a toothpick inserted into the middle of a muffin comes out clean, about 25 minutes.
You can make the batter the night before, put it in muffin cups, cover with plastic wrap, and store the pan in the refrigerator overnight. If you’re putting the muffins directly in the oven from the refrigerator, add 5 minutes to the baking time.
Number of Servings: 12
Recipe submitted by SparkPeople user ALLITERATER.
Nutritional Info Amount Per Serving
- Calories: 163.9
- Total Fat: 7.6 g
- Cholesterol: 18.2 mg
- Sodium: 274.8 mg
- Total Carbs: 23.8 g
- Dietary Fiber: 4.4 g
- Protein: 4.0 g
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