Zucchini Muffins

We had a few extra zucchini hanging around that needed used up.  I thought it'd be nice to used them in muffins.  I was right.  We had lovely muffins for breakfast, and then I froze the extras for me to bring to school.  Perfect.  I found the recipe for these by Google-ing "healthy zucchini muffins."  The original recipe is from Cooking Light.  I tweaked a couple things.  It only calls for 1/2 cup of sugar, but I'd like to only sweeten with, say, honey in the future.  Maybe even replace the egg with chia.  I'll let you know how that goes, if I ever get around to it...

Zucchini Muffins

Based on "Kathie's Zucchini Muffins" from Cooking Light

Ingredients:

1  c whole wheat flour

2/3  c white flour

1/2  c sugar

1  tsp ground cinnamon

1/4  tsp nutmeg

1 1/4  tsp baking powder

1/2  tsp baking soda

1/4  tsp salt

1 1/3  c shredded zucchini

1/2  c milk of choice (skim, 1%, soy, etc.)

2  Tbsp natural unsweetened appplesauce

2  Tbsp natural (local) honey

1  egg

Cinnamon & Splenda to sprinkle on top (optional) 

Directions:

Preheat oven to 400 degrees.  Combine whole wheat flour and next seven ingredients (through salt) in a large bowl.  Stir with a whisk.  Combine zucchini, milk, applesauce, honey and egg in a small bowl.  Stir until blended.  Make a little well in the middle of the dry mixture.  Add wet mixture.  Stir just until moist.  Spoon batter into 12 muffin cups coated with cooking spray.  Sprinkle cinnamon & Splenda mixture over top of muffins.  Bake at 400 degrees for 15 minutes or until done.  Remove from pans immediately and cool on wire rack.  Enjoy!