Monday, July 19, 2010

Zucchini Mini Muffins

Everyone who gardens must have an abundance of fresh vegetables in their garden by now and I have been working on creative ways for you to enjoy them. I happen to love zucchini and love to make zucchini muffins but I wanted something just a little bit different; some kind of little twist. Well, I think I came up with a great one and it both compliments the fresh, nature taste of the zucchini and gives it some personality. I have added just a touch of lemon and cinnamon to them and they are out of this world and the aroma is amazing when they are baking. I hope you enjoy.

Zucchini Mini Muffins


3/4 cup almond flour
2/3 cup coconut flour
2 tsp. baking powder
1/2 tsp baking soda
1/4 tsp. salt
1/4 tsp. nutmeg
1 tsp. cinnamon
1 Tbsp. lemon zest, grated

2 eggs
1 cup sour cream
2 Tbsp. unsalted butter, melted
1 tsp. vanilla
1 lemon, juiced
1 cup Splenda

1 1/2 cups zucchini, grated
1 Tbsp. unsalted sunflower seeds, optional
butter spray or vegetable spray

Preheat oven to 350'

Whisk together the dry ingredients in a large bowl until they are well combined. Blend the wet ingredients together until well combined in another bowl. Using a clean cotton dish towel wring the zucchini out well until dry. There is a lot of water naturally in zucchini and if you do not do this step well your muffins may come out gummy.

Blend the wet ingredients into the dry until well combined. Fold in the dried zucchini. Place about 2 tablespoons of the muffin batter into each compartment of a mini muffin pan that has been lightly coated with butter spray. If desired garnish the top of each muffin with a few of the unsalted sunflower seeds. Bake for 20 to 22 minutes, or until an inserted toothpick comes out clean and have a little resistance and are golden brown. Cool the muffins in the pan on a rack and then remove muffins to the rack to finish cooling.

Nutrition Facts
24 Servings
Amount Per Serving
Calories 72.0
Total Fat 5.5 g
Saturated Fat 2.3 g
Polyunsaturated Fat 0.2 g
Monounsaturated Fat 1.0 g
Cholesterol 24.5 mg
Sodium 102.0 mg
Potassium 51.3 mg
Total Carbohydrate 5.5 g
Dietary Fiber 2.0 g
Sugars 0.4 g
Protein 2.1 g

1 comment:

  1. Sounds delicious! I don't bake much but I will try this for sure.