Zucchini Mini Muffins
3
Points®
Total time: 26 min • Prep: 12 min • Cook: 14 min • Serves: 24 • Difficulty: Easy
Grated zucchini adds lots of moisture to muffins. Ground ginger and a little nut oil give them a savory kick.
Ingredients
Cooking spray
4 spray(s)
Uncooked zucchini
2 small
All-purpose flour
1 cup(s)
Whole-grain wheat flour
0.5 cup(s)
Sugar
0.25 cup(s)
Baking powder
2 tsp
Ground ginger
0.5 tsp
Table salt
0.5 tsp
Egg whites
2 large
1% low fat milk
0.667 cup(s)
Packed brown sugar
0.25 cup(s)
Walnut oil
0.25 cup(s)
Vanilla extract
2 tsp
Instructions
1
Position rack in center of oven and preheat oven to 400°F. Coat two 12 indentation mini muffin tins with cooking spray.
2
Grate zucchini through the large holes of a box grater into a colander in the sink; squeeze out excess moisture by pressing down with a spoon.
3
In a large bowl, whisk together both flours, granulated sugar, baking powder, ground ginger and salt.
4
In a second bowl, whisk together zucchini, egg white, milk, brown sugar, oil and vanilla extract until sugar is mostly dissolved (might still be a little grainy).
5
Pour wet ingredients into dry ingredients; stir with a wooden spoon just until there are no pockets of dry flour in the mixture. Spoon batter into prepared muffin tins, about 2 tablespoons per indentation.
6
Bake until browned, until a toothpick inserted into the center of a muffin comes out clean, about 12 to 14 minutes. Cool in tin for a couple of minutes before turning muffins out and cooling them on a wire rack. Yields 1 muffin per serving.
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