posted by luvcookin 11-05-99 7:42 PM
Lightest Zucchini muffins
Nonstick cooking spray
3 cups shredded zucchini (about 3 medium)
4 cups all-purpose flour
1 cup plus 2 tablespoons sugar, divided
1/2 cup chopped walnuts, toasted
1/4 cup packed brown sugar
5 teaspoons baking powder
1 tablespoon grated lemon rind
1 1/2 teaspoons ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1 1/2 cups skim milk
6 tablespoons vegetable oil
2 teaspoons vanilla extract
2 large eggs
Preheat the oven to 350 degrees. Spray two mini muffin tins with nonstick cooking spray. Set aside.
Press the shredded zucchini between several layers of paper towels to soak up any excess moisture; set aside.
In a large bowl, combine the flour, 1 cup of the sugar, walnuts, brown sugar, baking powder, lemon rind, cinnamon, salt and nutmeg.
Make a well in the center of the mixture; set aside.
In a medium bowl, whisk together the skim milk, vegetable oil, vanilla and eggs; stir in zucchini.
Add the zucchini mixture to the flour mixture and stir just until moist.
Evenly divide the batter between the prepared muffin tins.
Sprinkle each with 1 tablespoon of the remaining sugar.
Bake for 25-35 minutes or until a wooden pick inserted in the center comes out clean.
Remove from oven and cool 5 minutes in pan on wire rack. Remove from pans and cool completely on wire rack.
Cook's note: To toast walnuts, spread out on a baking sheet and place in a preheated 350-degree oven. Bake for 5-8 minutes or until golden. Remove from oven and cool.