Whole Wheat Zucchini & Rhubarb Muffins
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- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
Directions
1 1/2 cups grated zucchini1 cup brown sugar (packed)1/2 cup milk1 teaspoon vanilla2 eggs3 tablespoons canola oil2 1/2 cups whole wheat pastry flour1 1/2 teaspoons baking soda1 teaspoon cinnamon1/2 teaspoon salt1 teaspoon baking powder1 cup chopped rhubarb
Preheat oven to 350F. In a food processor* set with the grater attachment grate zucchini. Remove zucchini and change the accessory to the blade attachment. Add sugar, milk, banilla, eggs and oil and process for 1 minute until well combined. Stir in the zucchini.
In a medium bowl combine the flour, soda, cinnamon, salt and baking powder and stir. Gently stir in the wet mixture, and when almost combined stir in the rhubarb.
Pour into lined muffin tins and bake for 20 minutes.
* Note: Feel free to do this without a food processor, you will simply need to grate the zucchini by hand and beat the wet mixture by hand.
Serving Size:�makes 12 small muffins
In a medium bowl combine the flour, soda, cinnamon, salt and baking powder and stir. Gently stir in the wet mixture, and when almost combined stir in the rhubarb.
Pour into lined muffin tins and bake for 20 minutes.
* Note: Feel free to do this without a food processor, you will simply need to grate the zucchini by hand and beat the wet mixture by hand.
Serving Size:�makes 12 small muffins
Nutritional Info Amount Per Serving
- Calories: 108.5
- Total Fat: 2.4 g
- Cholesterol: 16.2 mg
- Sodium: 163.5 mg
- Total Carbs: 22.9 g
- Dietary Fiber: 1.8 g
- Protein: 3.4 g
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