Looking back, I was not very inventive or fun with my muffining. I just kept baking them, a WHOLE lot of them, on repeat. When I started working, I stopped baking, and my household not-so-secretly welcomed the hiatus.
It was a few years before I was back in safe muffining territory. When Fitsugar tweeted this recipe last week, I pounced, very excited to use one of many (too many?) CSA zucchinis in a non-savory way.
While these muffins are certainly on the healthier side with skim milk and a veggie base, served warm or toasted with a slab of butter I promise you will not care. Plus, I added chopped walnuts. Have you ever eaten a walnut-specked baked good you didn't like? I didn't think so. Next time around, I am turning these sweet treats into cupcakes with a cream cheese frosting. Now THAT will be some good muffining!
Zucchini & Walnut Muffins
Modified courtesy of of FitSugar and DietsinReview
- 1 1/2 cups white whole wheat flour (or 3/4 cup white flour & 3/4 cup brown whole wheat flour)
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- Egg-whites from 2 large eggs
- 1/2 cup agave syrup (or 3/4 cup sugar)
- 3 tablespoons vegetable oil
- 3/4 cup skim milk (or 1 cup if you used sugar instead of agave)
- 1 1/2 cups grated zucchini (one large zucchini in my case)
- 5 tablespoons roughly chopped walnuts
- Preheat the oven to 375 degrees (or 400 if you used sugar instead of agave). Spray muffin tins with non-stick cooking spray.
- In a large bowl, mix flour, baking powder, baking soda and spices.
- In a second bowl, beat egg whites slightly and stir in the agave, milk, oil and zucchini. Add to flour mixture stirring until just combined. Mix in the walnuts.
- Fill muffin cups to the line**.
- Bake for about 20 minutes.
- Allow to cool for 2-3 minutes and then remove from pan. Serve warm or refrigerate for later use, heating up to enjoy.