Zucchini Muffins

3/4 cups whole wheat pastry flour
3/4 cup all purpose flour
1 cup coconut palm sugar
1/3 cup sugar
2 teaspoons baking soda
2 teaspoons pumpin pie spice
1/4 teaspoon salt
1/2 cup oil *will try with 1/3 cup
1/2 cup water
1.5 teaspoons vanilla
3 large eggs
2 cups packed grated zucchini, squeezed dry *will try with shredded carrots

Preheat the oven to 350 degrees.
Grease muffin tin or use muffin liners.
Whisk together all dry ingredients.
In a separate bowl, whisk together the oil, vanilla and eggs.
Add the dry ingredients to the wet. Add the water to help mix.
Pour the batter into muffin tins all the way to the top.
Bake approximately 22 minutes and check. A toothpick inserted should come out clean or with moist crumbs.

Makes 12 muffins.

To make this more like a dessert top with Cream Cheese Frosting or Lemon Glaze.  Half of the recipe below is the perfect amount for muffins or cupcakes.

Cream Cheese Frosting

8 oz cream cheese, softened *will try with Neufchatel cheese
1 1/4 cup Confectioner’s Sugar
1 tablespoon milk
4 tablespoons butter, softened
1.5 tablespoons vanilla extract
1 cup chopped raw pecans (optional)

Combine butter and cream cheese until well blended. Add the vanilla and milk. Mix well.
Add the sugar and mix until smooth and creamy. Stir in the pecans and mix well.

Lemon Glaze

Just add lemon juice and a little milk to some powdered sugar to make a thin glaze.

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