Spiced zucchini muffins - country living
6 3-inch muf
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Unsifted all-purpose flour |
| ½ | cup | Whole-wheat flour |
| 1½ | teaspoon | Baking powder |
| 1 | teaspoon | Ground cinnamon |
| ½ | teaspoon | Baking soda |
| ¼ | teaspoon | Ground cardamom |
| ¼ | teaspoon | Salt |
| ½ | cup | Sugar |
| ¼ | cup | Low-fat (I%) milk |
| ¼ | cup | Vegetable oil |
| 1 | large | Egg |
| 1 | teaspoon | Vanilla extract |
| 1½ | cup | Shredded zucchini |
Directions
1. Heat oven to 400'F; grease six 3-inch muffin-pan cups. In medium-size bowl, combine both flours, the baking powder, cinnamon, baking soda, cardamom, and salt; set aside.
2. In large bowl, with wire whisk, beat sugar, milk, oil, egg, and vanilla until blended. Stir flour mixture into milk mixlure just until flour mixture is moistened. Stir in zucchini and divide batter among prepared cups.
3. Bake muffins 18 to 20 minutes or until toothpick inserted in center comes out clean. Cool muffins in pan on wire rack 5 minutes. Remove muffins from cups and serve warm.
Country Living/Oct/94 Scanned & edited by Di Pahl & <gg>