Zucchini Muffins with Cinnamon-crumb Topping
There's just a little bit of margarine in the crumb topping which, divided over 12 muffins, doesn't even affect the fat count. But leave the topping off if you want--or double it, if you're feeling decadent.
Yield: 12 Servings Ready in 45 minutes
2 people trying soon
|2 cupswhite whole wheat flour|
|2 teaspoonsBaking Powder|
|1 teaspoonBaking soda|
|1/4 cupchopped walnuts; (optional)|
|1 1/4 cupshredded zucchini; packed|
|1 tablespoonlemon zest|
|1 teaspoonLemon juice|
|1 tablespoonagave nectar; (or other liquid sweetener)|
|1 1/4 cupsfat-free soymilk or other non-dairy milk|
|Optional; Cinnamon Crumb Topping:|
|1/2 tablespoondemerara sugar|
|(Use; a fork to combine until crumbly.)|
Zucchini Muffins with Cinnamon-crumb Topping Preparation
Preheat oven to 400 F. Line a muffin pan with paper or silicone liners or spray well with non-stick spray.
In a large mixing bowl, combine the dry ingredients. In a medium bowl, whisk the Ener-G egg replacer powder with the water until foamy. Add the remaining wet ingredients and stir to combine.
Add the wet ingredients to the dry and stir just until combined. Do not over-stir. Batter will be very heavy. Spoon into muffin cups, dividing batter equally among the cups. Sprinkle the center of each muffin with a little Cinnamon Crumb Topping, if desired, and bake until a toothpick comes out clean, about 20 minutes.
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Zucchini Muffins with Cinnamon-crumb Topping Reviews
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