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| Grated zucchini adds lots of moisture to muffins. These muffins are great any time....and good for you too! |
Ingredients
| 4 spray(s) cooking spray |
| 2 small uncooked zucchini |
| 1 cup(s) all-purpose flour |
| 1/2 cup(s) whole-grain wheat flour |
| 1/4 cup(s) sugar, granulated |
| 2 tsp baking powder |
| 1/2 tsp ground ginger |
| 1/2 tsp table salt |
| 2 large egg white(s) (I used two large eggs) |
| 2/3 cup(s) low-fat milk |
| 1/4 cup(s) packed brown sugar, dark-variety |
| 1/4 cup(s) walnut oil, or almond oil (I used canola oil) |
| 2 tsp vanilla extract |
Instructions
- Position rack in center of oven and preheat oven to 400°F. Coat 12 muffin tins with cooking spray.
- Grate zucchini through the large holes of a box grater into a colander in the sink; squeeze out excess moisture by pressing down with a spoon.
- In a large bowl, whisk together both flours, granulated sugar, baking powder, ground ginger and salt.
- In a second bowl, whisk together zucchini, egg white, milk, brown sugar, oil and vanilla extract until sugar is mostly dissolved (might still be a little grainy).
- Pour wet ingredients into dry ingredients; stir with a wooden spoon just until there are no pockets of dry flour in the mixture. Spoon batter into prepared muffin tins.
- Bake until browned, until a toothpick inserted into the center of a muffin comes out clean, about 12 to 14 minutes. Cool in tin for a couple of minutes before turning muffins out and cooling them on a wire rack.
***Weight Watchers Weekly (November 11-17, 2012)
