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Zucchini Muffins

Prep time: 30 minutes

Bake time: 10-15 minutes

Recipe makes: about 12 muffins

What you need:

  • 2 small zucchini
  • 2 cups whole-grain pancake or biscuit mix
  • 1 teaspoon cinnamon
  • 1 teaspoon allspice
  • 2 eggs
  • 1/2 cup brown sugar
  • 1/4 cup unsweetened applesauce
  • 2 teaspoons fresh lemon juice

Equipment and supplies:

  • 12-cup muffin tin (or two 6-cup tins) and paper cup liners
  • Measuring cups and spoons
  • Large and medium mixing bowls
  • Grater for shredding zucchini
  • Wire cooling rack

What to do:

  1. Wash zucchini and cut off ends.
  2. Shred zucchini using largest holes on grater.
  3. Wrap grated zucchini in a couple of paper towels and squeeze to remove water, then measure 1-1/2 cups of zucchini.
  4. Preheat oven to 375°F (190°C).
  5. Line a 12-cup muffin tin with paper liners.
  6. In a large bowl, mix whole-grain pancake mix with spices.
  7. In a separate bowl, whisk together eggs, brown sugar, applesauce, and lemon juice.
  8. Fold the egg-sugar mixture and shredded zucchini into the pancake-spice mixture; do not overmix.
  9. Fill each muffin cup 2/3 full with batter.
  10. Bake 10-15 minutes or until golden.
  11. Remove muffins from tin and cool on a wire rack.

Nutritional analysis (per serving):

  • 110 calories
  • 4g protein
  • 1g fat
  • 0g sat. fat
  • 21g carbohydrate
  • 2g fiber
  • 30mg cholesterol
  • 220mg sodium
  • 10g sugars

Serves: 12

Serving size:1 muffin

Tip: Don't peel the zucchini before shredding it for this recipe. It won't affect the taste and the peel will give you extra fiber.

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Note: All information is for educational purposes only. For specific medical advice, diagnoses, and treatment, consult your doctor.

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