Ingredients
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1 cup whole wheat flour
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2/3 cup all-purpose flour
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1/2 cup sugar
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1 teaspoon ground cinnamon
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1 1/4 teaspoons baking powder
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1/2 teaspoon baking soda
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1/4 teaspoon salt
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1 1/3 cups shredded zucchini (drained)
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1/2 cup nonfat milk
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2 tablespoons canola oil
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2 tablespoons honey
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1 tablespoon sugar
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1/4 teaspoon ground cinnamon
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1 large egg
Instructions
- Preheat oven to 400.
- Combine first 7 ingredients in large bowl (through salt); stir with whisk.
- Combine zucchini, milk, oil, honey and egg in a small bowl; stir until blended.
- Make a well in the center of dry ingredients; add milk mixture, stirring until just moist.
- Spoon batter into 12 muffin cups that are coated with cooking spray or lined with paper liners.
- Combine 1 tablespoon sugar and 1/4 teaspoon cinnamon; sprinkle over tops of muffins.
- Bake at 400 for 15 minutes (start checking on them by 12 min).
- Remove from pans immediately; cool on a wire rack. Enjoy!