• Counter :
  • 1304
  • Date :
  • 8/9/2009

Disappearing Zucchini Muffins

zucchini muffins

Note: You don't have to peel the zucchini before shredding it for this recipe. It won't affect the taste and the peel will provide some extra fiber.

Prep time: 30 minutes

What you need:

• 1½ c. shredded zucchini (about 2 small)

• 2 c. whole-grain pancake or biscuit mix

• 1 tsp. cinnamon

• 1 teaspoon allspice

• 2 eggs

• ¾ c. brown sugar

• ¼ c. unsweetened applesauce

• 2 tsp. fresh lemon juice

• powdered sugar (enough to dust the muffins)


Equipment and supplies:

• oven (you'll need help from an adult assistant)

• bowls — one large, one medium

• grater — a plastic grater is safest for kids

• measuring cups and spoons

• muffin tin and paper liners


What to do:

• Wash zucchini and remove ends.

• Shred zucchini using largest holes on grater.

• Wrap grated zucchini in a couple of 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 (with help from your adult assistant) and cool on a wire rack.

• Sprinkle muffins with a dusting of powdered sugar

How much does this recipe make?

About a dozen muffins.


Other links:

Being Safe in the Kitchen ( part1)

Being Safe in the Kitchen (part2)

Five Ways to Avoid Sports Injuries (part1)

Five Ways to Avoid Sports Injuries (part2)

Blueberry Pancakes

Berry Tasty Muffins

  • Print

    Send to a friend

    Comment (0)