Now that we’ve finally gotten some cooler weather, I’m craving fall-ish spices like cinnamon, nutmeg and my favorite, cardamom. And since I’ve been 3.5 months without a full-fledged kitchen until about a week ago, it’s time to get baking again.
So yesterday I unpacked a few boxes and tested a recipe for zucchini muffins. I added currents and pecans to the recipe and decreased the sugar content. The muffins are a lovely accompaniment to yogurt parfait and a strong cup of French roast in the morning. Or great with a cup of tea in the afternoon.
I used the free recipe analyzer tool at Calorie Count to determine the muffins have 143 calories and 2.5 grams of fat. (This was a super- easy tool.) Plus, you are getting some vegetables as well.
I hope you enjoy them as well. -alyce eyster
- ¾ cup sugar
- ¾ cup applesauce
- 1 cup whole wheat flour
- ½ cup flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 1 tsp allspice
- 1 tsp cinnamon
- 1 cup shredded zucchini
- 1 tsp vanilla extract
- 2 eggs
- ¼ cup pecans, chopped
- ¼ cup currants
- Preheat the oven to 350 degrees F. Spray a 12 count muffin tin with baking spray.
- Mix sugar and applesauce in large bowl.
- Combine dry ingredients in a medium bowl and add to the wet mixture. Add zucchini and vanilla.
- Beat the eggs in one at a time, until combined. Stir in the pecans and currents.
- Scoop the batter evenly into the muffin tin. (An ice cream scoop works great for this.)
- Bake 15-20 minutes, until a toothpick inserted into the muffin comes out clean.
Thanks for stopping by. Here's to great food and good thymes! -