Peanutty Zucchini Muffins
Don’t let on that these delicious muffins are packed with nutrients!
Shred the zucchini with the grating attachment of the food processor or on the largest holes of a box grater.
Peanut flour is available for purchase online at The American Peanut Shellers Association.
|1||(6-ounce) container fat free plain|
|6||tablespoons peanut oil|
|1||teaspoon vanilla extract|
|1||medium zucchini, 12 ounces, trimmed|
|and shredded, 3 cups|
|2 1/4||cups all-purpose flour|
|3/4||cup light peanut flour (28%)|
|2||teaspoons baking powder|
|1 1/2||teaspoons ground cinnamon|
|1/2||teaspoon ground allspice|
|1/4||teaspoon baking soda|
|1/2||cup golden raisins|
- Preheat the oven to 375°F. Line 12 muffin cups with muffin liners.
- Whisk together the eggs, yogurt, sugar, oil and extract in a large bowl. Stir in the zucchini. Combine the all-purpose flour, peanut flour, baking powder, cinnamon, allspice, baking soda and salt in a separate bowl. Stir the flour mixture into the egg mixture until just moist. Stir in the raisins.
- Spoon the batter into the lined muffin cups and bake until a toothpick inserted into the center of each comes out clean, 18-20 minutes. Cool muffins in the pan 5 minutes then transfer to a wire rack and cool completely.
Calories: 258, Protein: 7g, Carbohydrates: 37g, Fiber: 2g,
Fat: 9g, Saturated Fat: 2g , Cholesterol: 31mg, Sodium: 176 mg