Zucchini Muffins

18 ingredients
9 steps

Ingredients

  • 1 cup white flour
  • 1 cup whole wheat flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 14 teaspoon salt
  • 14 teaspoon nutmeg
  • 12 cup sugar
  • 14 cup raisins
  • 1 egg
  • 1 14 cups shredded zucchini, packed
  • 1 tablespoon lemon zest
  • 1 teaspoon lemon juice
  • 1 tablespoon agave nectar
  • 1 14 cups fat-free soymilk
  • 2 teaspoons margarine
  • 1 tablespoon demerara sugar
  • 1 tablespoon flour
  • 12 teaspoon cinnamon

Directions

  1. 1
    Preheat oven to 400F Line a muffin pan with paper or silicone liners or spray well with non-stick spray.
  2. 2
    In a large mixing bowl, combine the flour, baking powder, baking soda, salt, nutmeg, sugar, and raisins.
  3. 3
    In a medium bowl, whisk the egg until foamy.
  4. 4
    Add the zucchini, lemon zest, lemon juice, agave nectar, and soymilk and stir to combine.
  5. 5
    Add the wet ingredients to the dry and stir just until combined.
  6. 6
    Do not over-stir.
  7. 7
    Batter will be very heavy.
  8. 8
    Spoon into muffin cups, dividing batter equally among the cups.
  9. 9
    Sprinkle the center of each muffin with a little Cinnamon Crumb Topping and bake until a toothpick comes out clean, about 20 minutes.

Products Matching These Ingredients

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Oven Baking Potato

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White Chocolate

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White granulated sugar

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