Healthy Zucchini Muffins

By mmcspencer

from Penzeys

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

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.

Prep. time: 15 minutes
Baking time: 15-20 minutes
Yield: 10