Summer Spiced Healthy Zucchini Muffins

By Carolanne

Desiree writes, "These are made nearly every Sunday that fresh zucchini is available at our farmer's market. They go great with a dollop of butter and a side of some yummy Sugar Queen cantaloupe."

Ingredients

• 1 Cup whole-wheat flour
• 2/3 Cup all-purpose flour
• 1/2 Cup sugar
• 1 TB. (Desiree likes it heaping) PENZEYS CINNAMON
• 1/4 tsp. GROUND ALLSPICE
• 1/4 tsp. GROUND CLOVES
• 11/4 tsp. baking powder
• 1/2 tsp. baking soda
• 1/4 tsp. SALT (Desiree uses KOSHER-STYLE FLAKE SALT)
• 11/3 Cups shredded zucchini (1 medium), peeled if desired
• 1/2 Cup milk
• 2 TB. oil (Desiree uses grapeseed oil)
• 2 TB. honey (Desiree uses local honey)
• 1 large egg

Details

Servings 10
Preparation time 15mins
Cooking time 35mins
Adapted from penzeys.com

Preparation

Step 1

Preheat oven to 400°. Coat 10 muffin liners with cooking spray. In a large bowl, combine the flours, sugar, CINNAMON, ALLSPICE, CLOVES, baking powder, baking soda and SALT and mix together. Add the zucchini, milk, oil, honey and egg and mix together well. Spoon into the muffin cups, filling each about 3/4 full. Bake for 15-20 minutes until golden brown and a toothpick inserted in the middle comes out clean.