Friday, July 16, 2010

Whole Wheat Zucchini Breakfast Muffins

I got two HUGE Zucchini at the Farmer's market last week for $0.50 each! One of them made 3 cups of shredded zucchini - I made two different kinds of muffins out of them. Here is one of them inspired by a wonderful zucchini muffin I had at Whole Foods about a month ago. If you like a really sweet muffin then I would add an extra 1/2 cup of sugar and if you don't have whole wheat flour you can use 2 cups all purpose.

1 cup whole wheat flour
1 cup unbleached all purpose flour
1 1/2 tsp cinnamon
1/8 tsp ground cloves
2 Tbs cocoa powder
1 tsp baking powder
1 tsp baking soda
1 cup granulated sugar
1/2 cup brown sugar
3/4 cup low fat buttermilk
2 eggs
1 tsp vanilla extract
1/3 cup oil
1/2 cup applesauce (or any other "fruit sauce")
2 cups shredded zucchini (loosely in measuring cups)
1/2 cup raisins, nuts or chocolate chips are optional

Pre-heat oven to 350.
Combine dry ingredients (excluding sugar) in one bowl, set aside. Combine sugar, eggs, buttermilk, vanilla, oil, and applesauce. Fold in zucchini. Add dry ingredients carefully to wet, stir just to combine. Using an ice cream scoop, put even amounts into a muffin pan and bake for 20-22 minutes or until done. Serve and enjoy :)

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