Quick Disappearing Zucchini Muffins
From dreamweaver 17 years ago
- 10-15 minutes to make
- Serves 12
A great first time recipe for kids learning to cook.
Ingredients
- 1½ cups shredded zucchini (about 2 small,can be peeled) shopping list
- 2 cups whole-grain pancake or biscuit mix shopping list
- 1 teaspoon cinnamon shopping list
- 1 teaspoon allspice shopping list
- 2 eggs shopping list
- ¾ cup brown sugar shopping list
- ¼ cup unsweetened applesauce shopping list
- 2 teaspoon fresh lemon juice shopping list
- powdered sugar (enough to dust the muffins) shopping list
How to make it
- Wash zucchini and remove ends.
- Shred zucchini using largest holes on grater.
- Place grated zucchini on 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 and cool on a wire rack.
- Sprinkle muffins with a dusting of powdered sugar.
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