Whole Wheat Zucchini Muffins
From Julie. 11 ingredients
Ingredients
- 1 c. flour
- 1 c. whole wheat flour
- 3/4 c. brown sugar
- 3 T. sugar
- 3/4 t. baking soda
- 3/4 t. salt
- 1 egg
- 3/4 c. milk
- 1/3 c. vegetable oil
- 1 t. liquid maple flavoring
- 1 c. zucchini, shredded
Directions
- Preheat oven to 400 degrees. Fill sixteen muffin-pan cups with paper liners.
- In a medium bowl, combine flour, whole wheat flour, brown sugar, sugar, baking soda and salt, set aside.
- In a Tupperware Quick-Shake, shake together egg, milk, oil, and maple flavoring; pour into flour mixture. Add zucchini; stir just until dry ingredients are moistened. Fill muffin cups about three-fourths full. Bake 18 - 20 minutes, until golden brown. Serve immediately.
Notes
Marked in the cookbook's favorites list as a favorite of Kelsey, Bronwen and Emma. (Listed in the cookbook index as "Zucchini Bread".) Store leftovers in recloseable plastic bag up to 2 days or cover tightly and freeze up to 1 month. Nutrition per muffin (2 oz.): Calories 112, Protein 2.7 g, Carbs 24.5 g, Fat 5 g. From the family cookbook “Our Favorite Recipes”.