Sunday, November 4, 2012

Pumpkin Zucchini Muffins

I was in the mood to bake and of course I needed something healthy, since I need to get my ass in gear. I wanted something pumpkin but I also wanted it to have some hidden veggies!

I took this Zucchini Muffin recipe, and tweaked it!

Dip's Pumpkin Zucchini Muffins

2 large eggs
1/2 cup packed light brown sugar
2 teaspoons pure vanilla extract
3 cups grated fresh zucchini
2/3 cup pureed pumpkin
2 teaspoons baking soda
1/2 teaspoon salt
1 cup unbleached all-purpose flour
2 cups oatmeal
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves

1. Preheat oven to 350°F.

2. In a large bowl, whisk together the eggs, brown sugar, and vanilla. Stir in the grated zucchini, canola oil, baking soda, and salt.

3. In a separate bowl, whisk the flour with the cinnamon and nutmeg. Add the dry ingredients to the zucchini mix and stir well.

4. Grease a muffin tin. Spoon the batter into the cups to fill them about 3/4 of the way. Bake for 25 to 30 minutes or until a toothpick or small knife inserted in a muffin comes out clean.Let cool slightly, then run a knife around edges to loosen muffins, then remove.

Per muffin: 89 Calories, 15 g carbs, 2 g fiber, 1 g fat, 3 g protein, 180 mg sodium