Recipe

Zucchini Muffins With Cinnamon-crumb Topping Recipe

Add Step-by-Step Photos	Johnnysangel / All my dishes 5 months, 2 weeks ago There's just a little bit of margarine in the crumb topping which, divided over 12 muffins, doesn't even affect the fat count. But leave it out, if you want. Prep:5m Cook:20m Servings:12	Johnnysange
	zucchini muffins cinnamoncrumbtopping

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Ingredients

Dry ingredients:

2 cups white whole wheat flour

2 teaspoons baking powder

1 teaspoon baking soda

1/4 teaspoon salt

1/4 teaspoon nutmeg

1/2 cup sugar

1/4 cup raisins

1/4 cup chopped walnuts (optional)

Wet ingredients:

1 1/2 teaspoons Ener-G egg replacer

2 tablespoons water

1 1/4 cup shredded zucchini, packed

1 tablespoon lemon zest

1 teaspoon lemon juice

1 tablespoon agave nectar (or other liquid sweetener)

1 1/4 cups fat-free soymilk or other non-dairy milk

Optional Cinnamon Crumb Topping:

1 teaspoon margarine

1/2 tablespoon demerara sugar

1/2 tablespoon flour

1/4 teaspoon cinnamon

(Use a fork to combine until crumbly.)

Directions

Preheat oven to 400 F. Line a muffin pan with paper or silicone liners or spray well with non-stick spray.

In a large mixing bowl, combine the dry ingredients. In a medium bowl, whisk the Ener-G egg replacer powder with the water until foamy. Add the remaining wet ingredients and stir to combine.

Add the wet ingredients to the dry and stir just until combined. Do not over-stir. Batter will be very heavy. Spoon into muffin cups, dividing batter equally among the cups. Sprinkle the center of each muffin with a little Cinnamon Crumb Topping, if desired, and bake until a toothpick comes out clean, about 20 minutes.

As a special tribute to St. Patrick's Day, you can sprinkle them with green sugar! (As pictured.)

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