Lunch Box Muffins
Recipe from the September 2012 Newsletter
Serves 12
Lunch Box Muffins
Delicious and healthy muffins make a great addition to the lunch box!
Ingredients:1 cup shredded zucchini (with or without skin)
3-5 ripe bananas
1/2 cup firmly packed brown sugar
1 egg
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 cups flour
1 cup quick-cooking oatmeal
1/2 cup melted butter
1/2 teaspoon salt (optional)
Directions:
1. Smash bananas into zucchini to equal 2 1/2 cups, (there should be a few lumps of banana).
2. Add Sugar and eggs.
3. Mix in melted butter.
4. In separate bowl combine dry ingredients.
5. Add dry to wet and mix until incorporated.
6. Fill buttered and floured muffin cups 3/4 full.
7. Bake in 350 oven 20-30 minutes or until toothpick comes clean.
8. Let rest for 2 minutes.
9. Remove from pan to cooling racks. Makes 18 muffins.
(Recipe from www.food.com)
2. Add Sugar and eggs.
3. Mix in melted butter.
4. In separate bowl combine dry ingredients.
5. Add dry to wet and mix until incorporated.
6. Fill buttered and floured muffin cups 3/4 full.
7. Bake in 350 oven 20-30 minutes or until toothpick comes clean.
8. Let rest for 2 minutes.
9. Remove from pan to cooling racks. Makes 18 muffins.
(Recipe from www.food.com)
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