Who would ever think that something as healthy sounding as a zucchini muffin could have more fat and calories than a piece of chocolate cake? When you consider that a mere Mini Zucchini Walnut Muffin at Starbucks delivers 390 calories, 23 grams of fat and 22 grams of sugar, it’s not hard to fathom.
In contrast, these Fresh Zucchini Muffins have just one third the calories and 90% less sugar than the mini zucchini muffin. When you compare them to a large zucchini muffin, the savings are even greater. In fact, you could gobble down four of these muffins and still consume fewer calories than you would if you picked one up at the local bakery.
Last, unlike traditional zucchini bread that is somewhat dark and dense, these cakelike muffins are light in both texture and color. Brimming with cinnamon and a hint of nutmeg the only thing you won’t notice is the zucchini as is magically disappears as it bakes into the heavenly muffins.
I have found even zucchini haters adore these muffins!
INGREDIENTS
1 cup grated zucchini
1/2 cup buttermilk
1 large egg and 1 egg white
1 teaspoon vanilla
1 cup all-purpose flour
1/2 cup white whole wheat flour (can substitute whole wheat or more white)
2/3 cup granulated sweetener*
2 tablespoons brown sugar
1 teaspoon baking soda
2 teaspoons baking powder
1 1/2 teaspoons cinnamon
3/4 teaspoon nutmeg
1/4 cup shortening
INSTRUCTIONS
1. Preheat oven to 375°F. Spray standard 12-cup muffin tin with nonstick cooking spray.
2. In a medium bowl, stir together the buttermilk, egg, egg white, zucchini, and vanilla. Set aside.
3. In a large bowl, combine next 7 ingredients (all-purpose flour through nutmeg). Using your fingertips, a pastry blender, or two knives, cut shortening into flour mixture until crumbly. Make a well in the center and add the zucchini mixture. Using a large spoon or spatula, stir until dry ingredients are moistened.
4. Bake for 12-15 minutes or until center springs back when lightly touched. Cool for 5 minutes before removing to a wire rack.
*If you use Truvia for Baking (or another twice as a sweet blend) use 1/3 cup.
Nutrition Information Per Serving Per muffin: Calories 120 | Carbohydrate 16g (Sugars 2g) | Total Fat 5g (Sat Fat 1g): Protein 3g | Fiber 1g | Cholesterol 20mg | Sodium 160mg | Food Exchanges: 1 Starch, 1 Fat: Carbohydrate Choices 1 | Freestyle Smart Points: 4
