Wednesday, August 10, 2016

Whole-Wheat Zucchini Muffins

I made these muffins quite some time ago, and never finished logging the recipe. When I wanted to make them again today, I could not find the recipe. Fortunately, I found this blog post I had started in 2014, along with a picture of the finished product! 

2014 photo showing muffins made
following the first recipe below
2016 photo - no frosting this time!

If you are familiar with my cooking and baking methods, you know that I often use recipes as ideas, and create with ingredients I have on hand. Therefore, there are two recipe variations in this post. The first one, is the simpler version from 2014, and the second recipe goes with the 2016 muffin photo.

Ingredients - 12 muffins

1 cup shredded zucchini squash, squeezed dry - I always shred the squash first, and then place it in a colander to drain until needed
2 eggs
2016 photo, yellow squash slightly
visible if you click on the photo to enlarge it

⅓ cup plain nonfat Greek yogurt
¼ cup fat-free buttermilk, or milk
Dash lemon juice (omit, if using buttermilk)  
1 cup whole-wheat flour
¾ cup all purpose flour
¾ cup sugar substitute
1¼ teaspoons baking powder
2 teaspoons ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon baking soda
¼ teaspoon salt