August 12, 2012

Zucchini Apple Nut Muffins

 Makes 18 Muffins

3 cups - All-purpose flour*
1/2 cup - Sugar
1/2 cup - Light brown sugar
2 tsp - Baking soda
1/2 tsp - Salt
1 1/2 tsp - Ground nutmeg
1 tsp - Ground cinnamon
1 ½ cups - Zucchini, shredded
1 cup - Fiji apples, peeled, cored, and grated
1/3 cup - walnuts, chopped
1 cup - Plain Greek yogurt
3 - Large eggs
1 stick - Unsalted butter, melted
18 - Cupcake liners

*For a healthier muffin use 2 cups Wheat flour & 1 cup All-purpose flour
Preheat oven to 400 degrees.
1.    In a large bowl whisk together the flour, sugar, brown sugar, baking soda, salt, nutmeg, and cinnamon.  After shredding the apples and zucchini, add them to the dry ingredients along with the walnuts.  Mix together.
2.    In a medium box whisk eggs, butter, and yogurt until smooth.  Fold the mixture into the apple/zucchini mixture making sure you don’t over mix.  Divide batter amount muffin cups.
3.    Bake for 15-20 or until the muffins spring back to touch.  The toothpick trick will also work.
4.    Let muffins cool.  Serve warm or at room temperature. 

Nutrition Information:
PER SERVING (1 Muffin): 180 calories, 5g fat, 239mg sodium, 28g carbs, 4g protein

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