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Categories:
white flour whole wheat flour baking powder baking soda salt nutmeg sugar raisins egg zucchini lemon zest lemon juice nectar soymilk margarine demerara sugar flour cinnamon
Viewed: 23 - Published at: 4 years agoIngredients
- 1 cup white flour
- 1 cup whole wheat flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 14 teaspoon salt
- 14 teaspoon nutmeg
- 12 cup sugar
- 14 cup raisins
- 1 egg
- 1 14 cups shredded zucchini, packed
- 1 tablespoon lemon zest
- 1 teaspoon lemon juice
- 1 tablespoon agave nectar
- 1 14 cups fat-free soymilk
- 2 teaspoons margarine
- 1 tablespoon demerara sugar
- 1 tablespoon flour
- 12 teaspoon cinnamon
Method
- Preheat oven to 400F Line a muffin pan with paper or silicone liners or spray well with non-stick spray.
- In a large mixing bowl, combine the flour, baking powder, baking soda, salt, nutmeg, sugar, and raisins.
- In a medium bowl, whisk the egg until foamy.
- Add the zucchini, lemon zest, lemon juice, agave nectar, and soymilk and stir to combine.
- Add the wet ingredients to the dry and stir just until combined.
- Do not over-stir.
- Batter will be very heavy.
- Spoon into muffin cups, dividing batter equally among the cups.
- Sprinkle the center of each muffin with a little Cinnamon Crumb Topping and bake until a toothpick comes out clean, about 20 minutes.
