Five Spice Muffins
- Minutes to Cook:
- Number of Servings: 14
Ingredients
2 cups shredded zucchini1/3 cup boiling water2 3/4 cups all-purpose flour1 1/2 cups white sugar2/3 cup sunflower seeds1 1/4 teaspoons baking soda1 teaspoon salt1 teaspoon ground cinnamon1 teaspoon ground cloves1 teaspoon ground coriander1 teaspoon ground nutmeg3 eggs, beaten1/3 cup vegetable oil1 teaspoon vanilla extract
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 12 cup and a 6 cup muffin pan.
In a large bowl, stir together zucchini and boiling water.
In a separate bowl, mix flour, sugar, sunflower seeds, baking soda, salt, cinnamon, cloves, coriander, and nutmeg.
Blend eggs, vegetable oil, and vanilla extract with the zucchini. Stir the zucchini mixture into the flour mixture. Spoon into the prepared muffin pans.
Bake 20 to 25 minutes in the preheated oven, or until a knife inserted into the center of a muffin comes out clean.
Note: I used Smart Balance oil, but will try using applesauce in its place next time.
Serving Size: Makes 14 servings.
Number of Servings: 14
Recipe submitted by SparkPeople user GRAMMAOFFIVE.
In a large bowl, stir together zucchini and boiling water.
In a separate bowl, mix flour, sugar, sunflower seeds, baking soda, salt, cinnamon, cloves, coriander, and nutmeg.
Blend eggs, vegetable oil, and vanilla extract with the zucchini. Stir the zucchini mixture into the flour mixture. Spoon into the prepared muffin pans.
Bake 20 to 25 minutes in the preheated oven, or until a knife inserted into the center of a muffin comes out clean.
Note: I used Smart Balance oil, but will try using applesauce in its place next time.
Serving Size: Makes 14 servings.
Number of Servings: 14
Recipe submitted by SparkPeople user GRAMMAOFFIVE.
Nutritional Info Amount Per Serving
- Calories: 185.3
- Total Fat: 9.3 g
- Cholesterol: 39.6 mg
- Sodium: 319.7 mg
- Total Carbs: 24.2 g
- Dietary Fiber: 1.1 g
- Protein: 2.7 g
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