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| Zucchini Muffins |
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| 1/4 cup canola oil 1 1/2 cups sugar 1 teaspoon vanilla extract 2 cups grated zucchini 1 1/2 cups cake flour 1/2 cup all-purpose flour 2 teaspoons baking soda 1 teaspoon baking powder 1 teaspoon salt 1 teaspoon cinnamon 1 teaspoon ground cloves 3 tablespoons buttermilk 1/2 cup unsweetened applesauce |
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| Preheat oven to 400 degrees F. Lightly spray standard-sized muffin tins with vegetable oil spray. In a large bowl, combine the oil, sugar and vanilla and stir until lightly thickened. Fold in the zucchini. In a bowl, sift together the flours, baking soda, baking powder, cinnamon, salt, and cloves. Add to the zucchini mixture and mix until just blended. Add the buttermilk and applesauce and stir just to blend. Do not overmix. Fill the muffin cups three quarters full. Bake for 5 minutes, reduce the temperature to 350 degrees F and bake for 15 to 20 minutes longer, or until a toothpick comes out clean. Turn the muffins out on a wire rack to cool. Serve warm or completely cool. |
| This yields 12 muffins (according to the recipie) This is per muffin. Cal. 210 Carb. 41 g Prot. 2 g Chol. 0.1 mg Fat 5g/20% Sod 434 mg |
| Moonday's Notes: First of all, I must say this fills the house with absolutely wonderful aromas!!! When I made this recipie, it yielded 16 muffins, instead of 12.. |