Zucchini Muffins

I’ve been quite busy lately and don’t feel like I’ve been very diligent about posting, so I apologize.

I did make time to bake some muffins though! I had fresh zucchini in the fridge from my in-law’s garden, so what better way to use it than to make one of my favorite treats–muffins!

The original recipe came from my Taste of Home Healthy Cooking Magazine (August/September 2010 issue) and it was for Makeover Zucchini Bread. The “makeover” recipes are where they take a standard not-so-healthy recipe and make it more healthy.

I like these tasty little muffins. They were a little dry but still had a nice flavor to them.

Zucchini Muffins

Ingredients

3/4 cup sugar

1/4 cup unsweetened applesauce

1 egg

1/6 cup canola oil

1 1/2 teaspoons vanilla extract

3/4 cup all-purpose flour

3/4 cup whole wheat pastry flour

1 1/4 teaspoons ground cinnamon

1 teaspoon baking powder

1/2 teaspoon salt

1/4 teaspoon baking soda

1 cup shredded zucchini

1/4 – 1/3 cup chopped walnuts

Directions

1. In a large bowl, beat the sugar, applesauce, eggs, oil, and vanilla until well blended. Combine the flour, cinnamon, baking powder, salt, and baking soda; gradually beat into sugar mixture until blended. Stir in zucchini and walnuts.

2. Coat muffin cups with non-stick spray. Fill cups 2/3 full, and bake at 350 degrees for 30 minutes or until a toothpick inserted comes out clean. Cool and then transfer to wire racks.