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Zucchini-Raisin Muffins
MAKES 12 MUFFINS
Muffins can
be an alternative to sandwich in the lunchbox. Good accompaniments are a small
container of yogurt or a wedge of cheese, plus some fresh fruit.
Ingredients
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1/2 cups whole wheat pastry flour
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1/4 cup wheat germ
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1 1/2 tsp. baking powder
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1/2 tsp. baking soda
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1/2 tsp. ground cinnamon
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2 eggs, beaten
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3/4 cup vanilla or lemon
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low-fat yogurt
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1/2 cup light brown sugar
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1 cup firmly packed grated zucchini
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1/2 cup raisins
Method
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PREHEAT OVEN to 350 [degrees] F. Line 12 standard muffin
pan cups with foil liners or lightly coat with cooking spray.
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In large bowl, combine flour, wheat germ, baking powder,
baking soda and cinnamon. In another bowl, combine eggs, yogurt and sugar. Make
a well in the center of dry ingredients and pour in wet mixture. Mix until well
blended. Stir in zucchini and raisins.
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Spoon batter into prepared muffin cups. Bake until the tops
are golden and a toothpick inserted in the center of a muffin tests clean, 20 to
25 minutes. Cool on a rack. Wrap well in plastic wrap to send in a lunch box.
back to lunch box recipes
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