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Receta Disappearing Zucchini Muffins
by Aleshea Nobles

Disappearing Zucchini Muffins

I found this online, and tried it on my kids, even my son who has I think 8 foods he will eat loved them! One thing I would do differently is instead of grating the zuchinni, I would finely chop it or just puree it in with the applesauce.

Calificación: 5/5
Avg. 5/5 1 voto
Tiempo de Prep: Estados Unidos American
Tiempo para Cocinar: Raciónes: 12 muffins

Ingredientes

  • 1 1/2 c shredded zucchini (about 2 small)
  • 2 c Whole-Grain pancake mix
  • 1 tsp. Cinnamon
  • 1 tsp. Allspice
  • 2 eggs
  • 3/4 c Brown Sugar
  • 1/4 c Unsweetened Applesauce
  • 2 tsp. Lemon Juice
  • Powdered Sugar (just enough to dust muffin tops)

Direcciones

  1. Preheat oven to 375° Fahrenheit.
  2. Wash zucchini and remove ends.
  3. Shred zucchini using largest holes on grater.
  4. Wrap grated zucchini in a couple of paper towels and squeeze to remove water.
  5. Measure 1½ cups of squeezed-dry zucchini.
  6. Line a 12-cup muffin tin with paper liners.
  7. In a large bowl, mix whole-grain pancake mix (or biscuit mix) with spices.
  8. In a separate bowl, whisk together eggs, brown sugar, applesauce, and lemon juice.
  9. Fold the egg-sugar mixture and shredded zucchini into the pancake-spice mixture; do not overmix.
  10. Fill each muffin cup 2/3 full with batter.
  11. Bake 10-15 minutes or until golden.
  12. Remove muffins from tin (with help from your adult assistant) and cool on a wire rack.
  13. Sprinkle muffins with a dusting of powdered sugar