Spiced Zucchini Muffins - Country Living Recipe
Yield: 6 3-inch mufRecipe by luhu.jp
Ingredients:
1 cup: Unsifted all-purpose flour,
1/2 cup: Sugar,
1/2 cup: Whole-wheat flour,
1/4 cup: Low-fat, (I%) milk
1 1/2 tsp: Baking powder,
1/4 cup: Vegetable oil,
1 tsp: Ground cinnamon,
1 large: Egg,
1/2 tsp: Baking soda,
1 tsp: Vanilla extract,
1/4 tsp: Ground cardamom,
1 1/2 cup: Shredded zucchini,
1/4 tsp: Salt,
Directions:
1. Heat oven to 400F; grease six 3-inch muffin-pan cups. In
medium-size bowl, combine both flours, the baking powder, cinnamon,
baking soda, cardamom, and salt; set aside.
2. In large bowl, with wire whisk, beat sugar, milk, oil, egg, and
vanilla until blended. Stir flour mixture into milk mixlure just
until flour mixture is moistened. Stir in zucchini and divide batter
among prepared cups.
3. Bake muffins 18 to 20 minutes or until toothpick inserted in center
comes out clean. Cool muffins in pan on wire rack 5 minutes. Remove
muffins from cups and serve warm.
Country Living/Oct/94 Scanned & edited by Di Pahl &
Source from luhu.jp
medium-size bowl, combine both flours, the baking powder, cinnamon,
baking soda, cardamom, and salt; set aside.
2. In large bowl, with wire whisk, beat sugar, milk, oil, egg, and
vanilla until blended. Stir flour mixture into milk mixlure just
until flour mixture is moistened. Stir in zucchini and divide batter
among prepared cups.
3. Bake muffins 18 to 20 minutes or until toothpick inserted in center
comes out clean. Cool muffins in pan on wire rack 5 minutes. Remove
muffins from cups and serve warm.
Country Living/Oct/94 Scanned & edited by Di Pahl &
Source from luhu.jp