Spicy Zucchini Muffins: Fast, Easy, Nutritious! Your friends and family will think you are a genius and you will still have the time and energy to work outside, handle the back-to-school season, work and hold a Lughnassadh or Mabon Sabbat!
Brew up these fat free, high fiber muffins in about 20 to 25 minutes and enjoy the Autumnal season without slaving over a steaming cauldron all day.
Required Ingredients:
You will need one medium to large zucchini (corbett). These are overly plentiful in late summer through fall. If you don't have your own garden, any farmers' market will have them for next to nothing. You will also need a spice cake mix. Any grocery store will have a Betty Crocker or Duncan Hines mix that will work perfectly. Finally you will need as many eggs as your cake mix reqires, (usually three), but forget about oil if it is listed on the box recipe.
Optional ingredients include:
1/4 to 1/3 cup Wheat Bran
1/4 to 1/3 cup Oat Bran
1/4 cup Oats
2 Tablespoons soft table margarine (Country Crock, Smart Balance, Can't Believe it's not Butter, etc.)
Instructions:
- Line muffin cups with foil or parchment papers. Spray lightly with nonstick spray for easy paper removal. (Or grease muffin tins)
- Preheat oven as instructed on spice cake mix box. (Usually 350 degrees F.)
- Rinse zucchini and if you have a really large squash, remove the center pulp and seed area. I do this for all but the smallest zucchini. Cut into slices or chunks for easy shredding.
- Shred 2 packed cups zucchini with a Salad Shooter or food processor. A Medium to coarse shred is good, no need for fine pieces.
- Add eggs as required by cake mix recipe to the zucchini and beat with a mixer.
- Add any other ingredients you have selected from the optional ingredients list above. You can use any one option, any combination of options, or all of the optional ingredients if you wish. Butter makes the muffins more moist if you won't be eating them all within 24 hours or if you are adding extra bran.
- Add cake mix. Beat well with mixer.
- Check your batter consistency! Zucchini contains a lot of water that will release as it is baking. Therefore you want your batter to be a little thick, just wet enough that all the ingredients are moist. Think very thick oatmeal or paste. Add water sparingly only if it is needed, while beating constantly. Occasionally I use about 1/4 cup water, more or less.
- Bake according to spice cake mix instructions. Expect to add about 5 minutes to the baking time to compensate for the extra moisture of the zucchini. A toothpick inserted into the center of a muffin should come out clean, not covered in gooey batter.
- Remove from oven, cool and EAT!
Happy Brewing!
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