Zucchini Muffins
I admit it. I'm not a morning person, and sometimes my kids' breakfast suffers. Cold cereal. A banana and a cheese stick. A bag of Cheerios in the car. It creates a bit of mommy guilt.
For the first day of school, however, I decided throw the guilt aside and make some muffins. The fact that these portable goodies are actually hiding vegetables is a bonus!
Sorry for the lack of photos. I baked these at 10:30 at night, which, come to think of it, might explain why I'm not a morning person!
Enjoy!
Zucchini Muffins
Created by Rachel at Simple Girl
3 eggs
3/4 cup canola oil
2 cups, unpeeled grated zucchini
3/4 cup brown sugar
1/2 cup agave nectar
1 Tablespoon vanilla
3 cups white whole wheat flour
1 teaspoon kosher salt
1 teaspoon soda
1/2 teaspoon baking powder
2 teaspoons cinnamon
Mix ingredients. Spray muffins tins. Fill 1/2 - 2/3 full with batter. Bake 15 - 18 minutes at 350 degrees on the top shelf.
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Comments
:)
ButterYum
I'm delighted you linked to Food on Fridays this week!
annkroeker.com
These look like great Zucchini Muffins. I still have great Zucchini from the garden so this will be a great recipe to try. Hope you are having a great week end and thank you so much for sharing with Full Plate Thursday.
Come back soon!
Miz Helen
Thank you so much for linking up at Savvy HomeMade Monday. We are partying again and I hope you will stop by! :)