Ingredients: 1 1/2 cup whole wheat pastry flour,1 tsp ground cinnamon,1/2 tsp ground nutmeg,1/2 tsp baking powder,1/2 tsp baking soda,1/2 tsp salt,1 large egg,2/3 cup sugar,1/2 cup unsweetened applesauce,1/3 cup canola or vegetable oil,2 Tbs yogurt,2 tsp pure vanilla extract,1 medium zucchini, grated,2 lemons, zested,1 Tbs poppy seeds,1/4 cup walnuts, chopped
Instructions:
- Preheat oven to 375 F. Grease 10 muffin tins with oil or cooking spray.
- In a medium-sized bowl, sift together the flour, cinnamon, nutmeg, baking powder, baking soda, and salt. I like to add a heaping teaspoon of cinnamon because I love the flavor.
- In a large bowl, mix the egg, sugar, applesauce, oil, yogurt, and vanilla until well incorporated. Gradually mix the flour to the wet ingredients. I like to add the flour in three batches.
- Gently fold in the zucchini, lemon zest, poppy seeds, and walnuts.
- Spoon the mixture into the muffin pan until you fill up 10 of the tins.
- Bake for about 20-23 minutes, or until a toothpick comes out cleanly.
- Let the muffins cool for about 10 minutes.
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