Tuesday, July 27, 2010

Whole Wheat Zucchini Oat Muffins


It's high summer, and we've got eggplant, corn, summer squash, zucchini, and tomatoes coming out of our ears. The nice thing about zucchini bread and muffins is that, not only does it use up some of the bounty, but they can also be frozen for later consumption. These are a relatively healthful version with whole wheat and oats and only a bit of brown sugar and butter. I eliminated the streusel topping from the original version to save a few more calories, and I don't miss it. But if you're making these for company or as part of a more indulgent Saturday morning breakfast, go ahead and add it. These muffins are nice and hearty, perfect for an afternoon snack with a Georgia peach.

Whole Wheat Zucchini Oat Muffins
source: Amber's Delectable Delights
Yields 12 muffins


⅓ cups rolled oats
1 cup unbleached all-purpose flour
1 cup whole wheat flour
⅓ cups brown sugar
2 teaspoons baking powder
¼ teaspoons baking soda
½ teaspoons salt
1-½ teaspoon ground cinnamon
2 cups packed grated zucchini
⅔ cups buttermilk
2 whole eggs
¼ cups butter, melted


Preheat oven to 375 degrees. Spray muffin cups with nonstick cooking spray or line with liners.
Stir together all dry ingredients in a large mixing bowl. Fold in the grated zucchini and mix until it is well coated with the dry ingredients. In a small bowl whisk together the eggs, buttermilk and melted butter. Fold into dry ingredients stirring just until combined.
Spoon batter into prepared muffin cups.
Bake for 18-20 minutes.