Sunday, September 04, 2005

Zucchini Muffins


Having a hard time figuring out what to do with all the zucchini that seems to mulitply over night? Well here is a tasty recipe I found on a blog site I visit. You can use regular or raw sugar for the can juice crystals if needed.

Zucchini Muffins
Makes 24 muffins
Crystal Miller

3 cups whole wheat pastry flour
1 ½ cups cane juice crystals
1 T baking powder
½ t baking soda
¼ t salt
4 eggs
1 cup light olive oil
3 cups grated zucchini or any type of summer squash

In large bowl mix together flour, cane juice crystals, baking powder, baking soda and salt. In a smaller bowl combine eggs, oil and zucchini, mix well. Combine egg zucchini mixture and flour and stir only until just mixed being careful not to over mix.

Divide batter into 24 muffin tins that have been sprayed with a non-stick spray such as pam or greased with oil. Bake at 375 for about 20 minutes.

1 comment:

ms*robyn said...

oh, this is great for when I have too many zucchini in summer. thanks for this, Peggy, they sound delish