Kathie's Zucchini Muffins

"I was looking for something healthy the kids could grab for breakfast on the way out the door and came up with these muffins. The kids are grown now, but I still enjoy making these. Sometimes I add raisins, nuts, or dried cranberries for variety." —Kathleen Lehner, Montgomery Village, Md.

Yield: 12 servings (serving size: 1 muffin)

Ingredients

• 4.75  ounces  whole-wheat flour (about 1 cup)
• 3  ounces  all-purpose flour (about 2/3 cup)
• 1/2  cup  sugar
• 1  teaspoon  ground cinnamon
• 1 1/4  teaspoons  baking powder
• 1/2  teaspoon  baking soda
• 1/4  teaspoon  salt
• 1 1/3  cups  shredded zucchini
• 1/2  cup  fat-free milk
• 2  tablespoons  canola oil
• 2  tablespoons  honey
• 1  large egg
• Cooking spray
• 1  tablespoon  sugar
• 1/4  teaspoon  ground cinnamon

Preparation

1. Preheat oven to 400°.

2. Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine whole-wheat flour and next 6 ingredients (through salt) in a large bowl; stir with a whisk. Combine zucchini, milk, oil, honey, and egg in a small bowl; stir until blended. Make a well in center of flour mixture; add milk mixture, stirring just until moist. Spoon batter into 12 muffin cups coated with cooking spray.

3. Combine 1 tablespoon sugar and 1/4 teaspoon cinnamon; sprinkle over tops of muffins. Bake at 400° for 15 minutes or until golden. Remove from pans immediately; cool on a wire rack.

Nutritional Information

Calories:

145

Fat:

3.1g (sat 0.4g,mono 1.6g,poly 0.9g)

Protein:

3.5g

Carbohydrate:

27.1g

Fiber:

1.8g

Cholesterol:

21mg

Iron:

1.1mg

Sodium:

154mg

Calcium:

58mg