Zucchini Muffins Recipe
Description: Place these Zucchini Muffins on a plate on your
counter, and watch them disappear.
Yield: 12 Muffins
1 1/2 cups shredded zucchini
2 cups whole grain biscuit mix (or pancake mix)
1 teaspoon Allspice
1 teaspoon cinnamon
3/4 cups brown sugar
1/4 cup applesauce
2 teaspoons lemon juice
powdered sugar to dust muffin tops
Pre-heat oven to 375 degrees.
Put paper liners into a 12 cup muffin tin.
Wash zucchini a remove ends.
Shred zucchini with large-holed end of grater.
Wrap shredded zucchini in paper towels and squeeze to remove excess water.
In a bowl, mix together biscuit mix and all spices.
In a separate bowl, whisk together eggs, applesauce, brown sugar and lemon
Fold in shredded zucchini and dry ingredients.
Do not over mix. A few lumps is okay.
Pour batter into muffin cups.
Bake for 15 - 20 minutes, until tops are golden brown.
Place muffins on a wire rack.
Sprinkle powdered sugar over the muffins.
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