Rise & Shine with Zucchini Muffins Studded with Pecans and Currants

zucchini muffinsNow that we’ve finally gotten some cooler weather, I’m craving fall-ish spices like cinnamon, nutmeg and my favorite, cardamom. And since I’ve been 3.5 months without a full-fledged kitchen until about a week ago, it’s time to get baking again.

So yesterday I unpacked a few boxes and tested a recipe for zucchini muffins. I added currents and pecans to the recipe and decreased the sugar content. The muffins are a lovely accompaniment to yogurt parfait and a strong cup of French roast in the morning. Or great with a cup of tea in the afternoon.

I used the free recipe analyzer tool at Calorie Count to determine the muffins have 143 calories and 2.5 grams of fat. (This was a super- easy tool.) Plus, you are getting some vegetables as well.

I hope you enjoy them as well. -alyce eyster

Low Fat Zucchini Muffins with Pecans and Currants
Author: 
Recipe Type: muffin
Prep Time: 
Cook Time: 
Total Time: 
Serves: 12
 
Ingredients
  • ¾ cup sugar
  • ¾ cup applesauce
  • 1 cup whole wheat flour
  • ½ cup flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 1 tsp allspice
  • 1 tsp cinnamon
  • 1 cup shredded zucchini
  • 1 tsp vanilla extract
  • 2 eggs
  • ¼ cup pecans, chopped
  • ¼ cup currants
Instructions
  1. Preheat the oven to 350 degrees F. Spray a 12 count muffin tin with baking spray.
  2. Mix sugar and applesauce in large bowl.
  3. Combine dry ingredients in a medium bowl and add to the wet mixture. Add zucchini and vanilla.
  4. Beat the eggs in one at a time, until combined. Stir in the pecans and currents.
  5. Scoop the batter evenly into the muffin tin. (An ice cream scoop works great for this.)
  6. Bake 15-20 minutes, until a toothpick inserted into the muffin comes out clean.
Nutrition Information
Calories: 143 Fat: 2.5