Posts tagged Zucchini

Zucchini Mini Muffins – my first post!

Welcome to thesweethealthylife, a blog about healthy living with the occasional sweet to see you through! As a girl with a real sweet tooth, I am embarking on a journey to a healthier (and slimmer) me but there are those things that I just can’t live without! About once a week I am seized by the urge to bake,   inevitably I find myself in the kitchen baking up something delicious. My husband doesn’t share my sweet tooth; sure he will have a cookie or one mini muffin (who can have only one?) but he doesn’t crave sweets like I do. If I make cookies I have to lock them away somewhere where I won’t eat them all by the next morning.

This Zucchini Mini Muffin recipe is from my Betty Crocker cookbook which I just love and think it is a great basic cookbook. My mom has a Betty Crocker cookbook from the 1970’s which I used to bake from all the time in high school, so I love baking this recipe as it reminds me of all the great times I have had baking with her.

I love this time of year when you can find zucchini everywhere. I am so jealous of everyone who has a garden and can grow it themselves.  We live in an apartment in Plymouth, Minnesota so we don’t have room for a vegetable garden but hopefully sometime in the future!  I like to make this recipe because for one thing they are delicious, and they also won’t undo your whole day of healthy eating.  So instead of going for that stash of candy or goodies you’ve got hidden away grab 1 or 2 of these!  At 2 Weight Watchers Points Plus per muffin, they won’t make you feel too guilty about have a sweet treat.

Zucchini Mini Muffins! Delicious, trust me they taste way better than they look!

Ingredients:

3 Cups grated zucchini (about 2-3 medium)

1 2/3 Cups sugar

2/3 Cup canola oil

2 tsp vanilla

4 eggs

3 Cups all-purpose flour

2 tsp baking soda

1 tsp salt

2 tsp ground cinnamon

½ tsp ground cloves

½ tsp baking powder

Preheat oven to 350F.  Spray 2 mini muffin pans with Pam.  Stir together grated zucchini, sugar, canola oil, vanilla and eggs in a large bowl.  Sift together dry ingredients and stir into zucchini batter.  Pour batter into muffin pans.  Bake for 15 minutes or until golden brown and toothpick inserted in the middle comes out clean.  Let cool and enjoy!

This recipe could also be used to make 2 loaves of zucchini bread or regular sized muffins.  Or you could go crazy and make a combination of all 3!

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