Zucchini Muffins
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  1. #1

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    Default Zucchini Muffins

    Zucchini Muffins

    Ingredients
    ½ cups shredded zucchini (about 2 small)
    2 cups whole-grain pancake or biscuit mix
    1 teaspoon cinnamon
    1 teaspoon allspice
    2 eggs
    ¾ cup brown sugar
    ¼ cup unsweetened applesauce
    2 teaspoon fresh lemon juice
    powdered sugar (enough to dust the muffins)


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

  2. #2
    Registered User mikandmari's Avatar
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    Thank you for this recipe! I've always loved zucchini bread, but never made it myself. This will be great this summer, when we (hopefully!) have a bounty of zucchini in the garden.

  3. #3
    Registered User emily_hope's Avatar
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    Those sound delicious. Thanks for sharing your recipe.

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  5. #4

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    muffins is the way that when my son was little I could get zucchini and other vegetables in him without him making a face or making himself sick.

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