Raspberry Zucchini Muffins

2 cups whole wheat flour

3/4 cup quick oats

1 tbsp baking powder

1/4 tsp salt

1/4 tsp nutmeg

3 tbsp sugar

4 tbsp canola oil

1 egg, lightly beaten

3/4 cup skim milk

zest from half a lemon

1 tbsp lemon juice

1 cup shredded zucchini

12 oz fresh raspberries

• Preheat oven to 350 and grease muffin pans with nonstick cooking spray.

• In a large bowl, sift together flour, oats, baking powder, salt and nutmeg.

• In a separate bowl, combine the sugar, oil, egg, milk, zest and lemon juice. Blend using a whisk until uniform.

• Add in the zucchini and stir well.

• Add the wet mixture to the bowl with the flour and stir until just mixed.

• Very gently fold in raspberries.

• Bake for 25-30 minutes or until a toothpick inserted into a muffin comes out clean.

Yields 18 muffins.

Posted in FoodBank CookBook

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