back with muffins

Friday, May 1, 2009

Yeah it's been a while. But I am back now. Kind of over Facebook. LOL I am not going to do any kind of big update sort of thing. I am just going to pick up where I left off. And so with that, here are some muffins that I made today. Elaina loooooves these. In addition to the ingredients in the recipe, I also add a little shredded carrot and some ground flax seed, which I add to almost everything. So here is the recipe for Disappearing Zucchini Muffins! Enjoy!

Note: You don't have to peel the zucchini before shredding it for this recipe. It won't affect the taste and the peel will provide some extra fiber.

Prep time: 30 minutes

What you need:

1½ cups shredded zucchini (about 2 small)
2 cups whole-grain pancake or biscuit mix
1 teaspoon cinnamon
1 teaspoon allspice
2 eggs
¾ cup brown sugar
¼ cup unsweetened applesauce
2 teaspoon fresh lemon juice
powdered sugar (enough to dust the muffins)


Wash zucchini and remove ends.
Shred zucchini using largest holes on grater.
Place grated zucchini on paper towels and squeeze to remove water.
Measure 1½ cups of squeezed-dry zucchini.
Preheat oven to 375° Fahrenheit.
Line a 12-cup muffin tin with paper liners.
In a large bowl, mix whole-grain pancake mix (or biscuit mix) with spices.
In a separate bowl, whisk together eggs, brown sugar, applesauce, and lemon juice.
Fold the egg-sugar mixture and shredded zucchini into the pancake-spice mixture; do not overmix.
Fill each muffin cup 2/3 full with batter.
Bake 10–15 minutes or until golden.
Remove muffins from tin and cool on a wire rack.
Sprinkle muffins with a dusting of powdered sugar.
How much does this recipe make?

About a dozen muffins.