Honey and Olive Oil Zucchini Muffins
When I eat a muffin, I want big puffy tops, moist texture, not too dense and not too light, and light golden brown. These fit the bill and they are healthier for you!
|3 cups||grated zucchini About 2 whole zucchini|
|2 teaspoons||vanilla extract|
|1 cup||olive oil (light or mild tasting)|
|2/3 cup||real maple syrup|
|1/3 cup||raw honey, softened|
|1 1/2 cups||whole wheat flour|
|1 1/2 cups||all purpose flour|
|2 teaspoons||baking soda|
|2 teaspoons||baking powder|
|1 1/2 teaspoons||cinnamon|
Preheat the oven to 350 degrees. In a mixing bowl, combine the zucchini, eggs, vanilla, olive oil, maple syrup, and honey. Stir gently until mixed; set aside.
In a large mixing bowl, combine the flours, baking soda, baking powder, salt, and cinnamon. Stir to combine and make a well in the middle. Pour the wet mixture from step one into the well and stir just a few times until barely combined. Overmixing makes the muffins tough and hard, so I try to limit myself to 15 big around-the-bowl stirs.
Pour the batter in a muffin tin greased with nonstick cooking spray or lined with paper cups. You should be able to get 6-8 jumbo muffins or 15-16 regular sized muffins. Bake for 20 minutes or until the muffins are golden brown and the tops spring back when you press on them.