Add veggies to your baked goods with this Zucchini Muffins Recipe! This Zucchini Muffins Recipe includes Chinese five-spice powder and chili lime peanuts.
What You Need
Original recipe yields 16 servings
2 cups white whole wheat flour
2 tsp. CALUMET Baking Powder
2 tsp. Chinese five-spice powder
1/4 tsp. salt
1/4 cup butter, softened
1-1/4 cups sugar
1 cup shredded zucchini
3/4 cup milk
1/4 cup plain nonfat Greek-style yogurt
1/2 cup chopped PLANTERS Chili Lime Peanuts
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Let's Make It
Heat oven to 350ºF.
Combine first 4 ingredients. Beat butter and sugar in large bowl with mixer until blended. Add zucchini, milk, yogurt and eggs; mix well. Gradually add flour mixture, beating after each addition just until moistened. Stir in nuts.
Spoon into 16 paper-lined muffin cups.
Bake 20 to 25 min. or until toothpick inserted in centers comes out clean. Cool in pan 5 min. Remove to wire racks; cool slightly or to room temperature.
Prepare batter as directed; pour into 5 (6x3-inch) foil pans sprayed with cooking spray. Bake 30 min. or until toothpick inserted in centers comes out clean. Makes 15 servings.
Talk about terrific texture. A combination of Greek yogurt and zucchini adds moistness to these marvelous muffins, a delicious addition to your balanced diet.
Calories From Fat
% Daily Value*
Total Fat 6g
Saturated Fat 2.5g
Trans Fat 0g
Total Carbohydrates 29g
Dietary Fibers 0.7407g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.