Zucchini Muffins

By awright0511

Ingredients

• 1 ½ c. shredded zucchini (about 2 small)
• 2 c. whole-grain pancake or biscuit mix
• 1 tsp. cinnamon
• 1 teaspoon allspice
• 2 eggs
• ¾ c. brown sugar
• ¼ c. unsweetened applesauce
• 2 tsp. fresh lemon juice
• powdered sugar (enough to dust the muffins)

Preparation

Step 1

Wash zucchini and remove ends.
Shred zucchini using largest holes on grater.
Wrap grated zucchini in a couple of 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 (with help from your adult assistant) and cool on a wire rack.
Sprinkle muffins with a dusting of powdered sugar.