It’s that time of year! We have zucchini coming out of our ears! This rain has sure helped! My previous boss gave me a zucchini cookbook from our hometown’s garden club. There are oodles of zucchini muffin recipes in the book. I found one of interest and made some modifications to lighten up the calories in these muffins! I made them for my sister and nephew for breakfast this weekend. I added raisins since that’s my nephews favorite snack and the only way I can get him to eat them.

Yields: 12 standard muffins and 6 mini muffins (I love the mini for east tasting & the perfect size for my toddler aged nephew).

Ingredients:
1 1/2 cup whole wheat pastry flour
1/2 cup almond meal
1 TB baking powder
1/2 tsp kosher salt
1 tsp Vietnamese ground cinnamon
1 pinch of ground nutmeg
2 egg whites (local when possible)
1/4 cup local honey
1/4 canola oil
1/2 tsp pure Mexican vanilla extract
1 cup shredded (not pealed) zucchini
1/2 cup raisins
3/4 cup skim milk
Cinnamon & sugar to sprinkle

1. Preheat oven to 375 degrees and line muffin tins with paper liners or silicone cups and spray with cooking spray.
2. Place flour, almond meal, baking powder, salt, cinnamon, & nutmeg in a medium bowl.

3. Whisk to incorporate.

4. In a separate large bowl mix milk, vanilla, egg whites, honey, & oil until combined.

5. Add dry blend into wet mixture.

6. Whisk to incorporate, leaving no dry residue.

7. Add raisins and zucchini.

Fold in with spatula to incorporate evenly.

Use a size 16 to scoop out standard muffins and a size 60 scoop for minis.

Sprinkle with cinnamon and sugar (optional). Bake standard muffins for 20 minutes or until tooth pick comes out clean. Bake minis for 8 to 9 minutes.

Leave in pan for 5 minutes and remove and let cool on wire rack.

Enjoy with some apple butter !