Zucchini Bran MuffinsAngie McGowan
I’ve still got lots of fresh zucchini, so yesterday morning I decided to make some muffins. These muffins are not only healthy, but also moist, flavorful and light. The texture is delicate, and they’re not too sweet. They’re made with whole wheat flour, bran and lots of zucchini. They’re flavored with vanilla (in the form of vanilla yogurt) and nutmeg. The yogurt makes them very moist. I ran out of muffin liners when I went to make these, so I just used parchment paper cut into squares and pushed into the muffin tins. I saw a great tutorial on parchment liners on Tidy Mom the other day, and knew I had to try them. They’re too easy, and her recipe for berry muffins is also worth checking out, they look divine!
1 cup whole wheat flour
1/2 cup white flour
1 cup sugar
1 teaspoon baking soda
1 teaspoon baking powder
1 cup vanilla yogurt
1/4 cup vegetable oil
1 cup grated zucchini (1 medium)
1 cup bran
1 cup boiling water
1/2 teaspoon freshly grated nutmeg
1 teaspoon salt
1. Preheat oven to 350 degrees. Boil water. Add boiling water to bran. Mix well and set aside. Sift together wheat flour, white flour, baking soda, baking powder and salt. In another bowl add egg, sugar and oil. Whisk well. Add yogurt, zucchini, bran soaked in water and nutmeg. Mix well.
2. Add flour mixture to zucchini mixture and mix until just combined. Spoon into muffin cups and bake at 350 for 25 – 30 minutes, or until they pass the toothpick test.
Makes 18 – 20 muffins