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ZUCCHINI YOGURT MUFFINS

Cheryl Wixson

Ingredients
  

  • 1/3 cup melted butter or vegetable oil
  • ½ cup Maine maple syrup
  • 1 egg
  • ½ cup plain yogurt
  • 1- teaspoon vanilla extract
  • cups whole-wheat pastry flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 cup grated zucchini
  • ¾ cups chocolate chips (optional, also try chopped nuts, raisins or shredded coconut)

Instructions
 

  • Assemble ingredients and tools.
  • Preheat oven to 425 degrees. Grease a 12-cup muffin tin.
  • In a medium bowl or two cup measure, whisk together the melted butter or oil, Maine maple syrup, egg and plain yogurt.
  • In a large bowl, combine the whole-wheat pastry flour, baking powder, baking soda, and cinnamon.
  • Grate the zucchini.
  • Pour the wet ingredients into the bowl with the flour. Add the grated zucchini and chocolate chips. Using a spatula or large spoon, fold the ingredients gently to mix, being careful not to work the batter too much.
  • Portion the batter into the greased muffin tin.
  • Bake at 425 degrees for 5 minutes, then reduce the oven heat to 350 degrees and bake until a toothpick comes out clean, about 12 – 15 minutes. Remove the pan from the oven and let rest for 5 minutes.
  • Turn muffins out onto a rack and cool completely. Store tightly wrapped or in a tin. These muffins also freeze well. Makes 12 muffins.

Notes

Nutritional analysis per muffin: 206 calories, 3 grams protein, 28 grams carbohydrates, 10 grams fat, 120 mg. sodium, 3 grams fiber
Nutritional analysis with raisins: 183 calories, 3 grams protein, 28 grams carbohydrates, 7 grams fat, 119 mg. sodium, 3 grams fiber