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  • Disappearing Zucchini Muffins

    1 vote
    Disappearing Zucchini Muffins
    Prep time:
    Cook time:
    Servings: 12 muffins
    by Aleshea Nobles
    1 recipe
    		 >
    I found this online, and tried it on my kids, even my son who has I think 8 foods he will eat loved them! One thing I would do differently is instead of grating the zuchinni, I would finely chop it or just puree it in with the applesauce.

    Ingredients

    • 1 1/2 c shredded zucchini (about 2 small)
    • 2 c Whole-Grain pancake mix
    • 1 tsp. Cinnamon
    • 1 tsp. Allspice
    • 2 eggs
    • 3/4 c Brown Sugar
    • 1/4 c Unsweetened Applesauce
    • 2 tsp. Lemon Juice
    • Powdered Sugar (just enough to dust muffin tops)

    Directions

    1. Preheat oven to 375° Fahrenheit.
    2. Wash zucchini and remove ends.
    3. Shred zucchini using largest holes on grater.
    4. Wrap grated zucchini in a couple of paper towels and squeeze to remove water.
    5. Measure 1½ cups of squeezed-dry zucchini.
    6. Line a 12-cup muffin tin with paper liners.
    7. In a large bowl, mix whole-grain pancake mix (or biscuit mix) with spices.
    8. In a separate bowl, whisk together eggs, brown sugar, applesauce, and lemon juice.
    9. Fold the egg-sugar mixture and shredded zucchini into the pancake-spice mixture; do not overmix.
    10. Fill each muffin cup 2/3 full with batter.
    11. Bake 10-15 minutes or until golden.
    12. Remove muffins from tin (with help from your adult assistant) and cool on a wire rack.
    13. Sprinkle muffins with a dusting of powdered sugar

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