Whole Wheat Zucchini & Rhubarb Muffins
Nutritional Info
- Servings Per Recipe: 24
- 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
View full nutritional breakdown of Whole Wheat Zucchini & Rhubarb Muffins calories by ingredient
Number of Servings: 24
Ingredients
-
1 1/2 cups grated zucchini
1 cup brown sugar (packed)
1/2 cup milk
1 teaspoon vanilla
2 eggs
3 tablespoons canola oil
2 1/2 cups whole wheat pastry flour
1 1/2 teaspoons baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
1 teaspoon baking powder
1 cup chopped rhubarb
Directions
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