lorich
.
Member since 6/05 9987 total posts
Name: Grammie says "Lora Gina"
|
Re: x-post food
These?
Zucchini Mini Muffins Course: side dishes PointsPlus™ Value: 2 Servings: 24 Preparation Time: 12 min Cooking Time: 14 min Level of Difficulty: Easy
Grated zucchini adds lots of moisture to muffins. Ground ginger and a little nut oil give them a savory kick.
Ingredients 4 spray(s) cooking spray 2 small zucchini 1 cup(s) all-purpose flour 1/2 cup(s) whole-grain wheat flour 1/4 cup(s) sugar, granulated 2 tsp baking powder 1/2 tsp ground ginger 1/2 tsp table salt 2 large egg white(s) 2/3 cup(s) low-fat milk 1/4 cup(s) packed brown sugar, dark-variety 1/4 cup(s) walnut oil, or almond oil 2 tsp vanilla extract
Instructions Position rack in center of oven and preheat oven to 400°F. Coat two 12 indentation mini muffin tins with cooking spray.
Grate zucchini through the large holes of a box grater into a colander in the sink; squeeze out excess moisture by pressing down with a spoon.
In a large bowl, whisk together both flours, granulated sugar, baking powder, ground ginger and salt.
In a second bowl, whisk together zucchini, egg white, milk, brown sugar, oil and vanilla extract until sugar is mostly dissolved (might still be a little grainy).
Pour wet ingredients into dry ingredients; stir with a wooden spoon just until there are no pockets of dry flour in the mixture. Spoon batter into prepared muffin tins, about 2 tablespoons per indentation.
Bake until browned, until a toothpick inserted into the center of a muffin comes out clean, about 12 to 14 minutes. Cool in tin for a couple of minutes before turning muffins out and cooling them on a wire rack. Yields 1 muffin per serving.
If so, I haven't tried them.
I LOVE these - super moist, Light Touch Zucchini Muffins 2pp for a full size muffin - taste amazing.
Message edited 5/24/2011 4:47:27 PM.
|