Zucchini Muffins

Chef Meg's Zucchini Muffins
These muffins are very filling!


The whole wheat flour makes for a dense muffin, which I like. You only need to eat one! If you want a lighter muffin try using whole wheat pastry flour, which is more finely ground and available in the bulk bins at larger grocery stores.


INGREDIENTS
1 1/2 c zucchini, grated1 1/2 c rolled oats (not instant)1 1/2 c whole wheat flour2 t baking soda2 t cream of tartar1 1/2 t cinnamon1/4 t nutmeg1/2 c honey1/4 c pineapple juice concentrate1 t vanilla3/4 c applesauce, unsweetened8 oz crushed pineapple, drained2 egg whites6 dried apricots, finely chopped1/4 c pecans, chopped2 T flax meal

DIRECTIONS
Preheat oven to 325 degrees Fahrenheit. Coat two muffin pans with nonstick cooking spray. Grate zucchini and place in paper towels or cotton cloth; squeeze to remove moisture. In a mixing bowl combine oats, flour, baking soda, cream of tartar, and spices. In a separate bowl combine honey, applesauce, drained pineapple, apricots, vanilla, and pineapple juice. Stir in egg whites. Combine the wet mixture with the dry; stir only until combined. Portion out 18 muffins in the prepared tins. Combine pecans with flax meal; top each muffin with 1/2 teaspoon of mixture. Bake for 20 minutes.

Number of Servings: 18

Nutritional Info

Amount Per Serving: Calories: 127.7
Total Fat: 2.1g
Total Carbs: 30.2g
Dietary Fiber: 3.7mg
Protein: 3