Zucchini Muffins

Serves: 5
Total Calories: 356
Yield: 12 muffins


1 lightly packed cup grated zucchini
1/3 teaspoon powdered stevia extract
2 tablespoons honey, warmed
1 3/4 cups whole wheat pastry flour
1/4 cup soy flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon powdered stevia herb
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon salt
1/3 cup canola oil
1 egg
1/2 cup unsweetened applesauce
1/2 cup nonfat plain yogurt or buttermilk
1 teaspoon vanilla extract
1/2 teaspoon stevia concentrate
1/3 cup chopped walnuts or sunflower seeds (optional)


• Preheat the oven to 375°F. Oil the muffin pans.
• Grate the zucchini and measure it out, lightly packing the cup. After measuring, squeeze the water out of the zucchini by using a cheesecloth or by squeezing with your hands. Warm the honey in a microwave oven. Place the pressed zucchini in a small bowl, and mix in the stevia extract and honey. Set aside.
• Sift the flours, leavenings, stevia herb, spices, and salt together in a bowl.
• In a mixing bowl beat the oil and egg together with a wire whisk. Beat in the applesauce, yogurt or buttermilk, vanilla, and stevia concentrate, and mix well. Stir in the sweetened, grated zucchini.
• Fold the dry ingredients into the wet ingredients, stirring quickly. Add the nuts or sunflower seeds just before the batter is completely blended. Spoon into muffin pans.
• Bake for 25 to 30 minutes. Remove from the pans and cool on a rack.

Nutritional Facts:

Serves: 5
Total Calories: 356
Calories from Fat: 187

This Zucchini Muffins recipe is from the Stevia Cookbook. Download this Cookbook today.

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