Meatfree Recipe: Whole Wheat Zucchini Muffins
I am very supportive of the Meatless Mondays movement, which is indicative of the movement in general to get Americans to eat less meat. Although I believe in vegetarianism, I whole-heartedly support any movement in that direction. Even if a person goes from eating meat at two meals a day to eating meat at one meal a day, that’s fewer animals being killed for food a year. It’s a step in the right direction. I’ve been wondering what I can do to support this, so I’ve decided to periodically blog meatfree recipes that I’ve made at least once and have enjoyed. Although I will offer sources, I generally tweak recipes a wee bit when I make them, so if you would like to see the original recipe, definitely check out the source. First up, zucchini muffins!
This recipe yields 12 regular-sized delicious, low-fat, low-calorie muffins chock full of nutty protein. They make a great breakfast or snack on the go, and are yummy warm or cold.
2/3 cup sugar
1 1/2 cups grated zucchini (squeezed to remove excess liquid then stuffed into measuring cup)
1/3 cup melted butter
1 1/4 tsp baking soda
pinch of salt
3/4 cup white flour
3/4 cup whole wheat flour
1 tsp cinnamon
1/4 tsp nutmeg
1 cup chopped almonds (you can use walnuts or pecans, pretty much any nut you have on-hand)
In a medium-sized bowl, beat egg, then add vanilla and sugar and mix to combine. Stir in the grated zucchini, then the butter. Sprinkle baking soda and salt over the top of this and mix in.
In a smaller bowl, combine white whole wheat flour, cinnamon and nutmeg. Stir dry ingredients into the zucchini mixture, then fold in chopped almonds .
Spray muffin pan or individual muffin cups with non-stick spray or vegetable oil, then divide batter evenly among cups to make 12 muffins. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.