One Bowl Zucchini Muffins

One Bowl Zucchini Muffins

Blogger Deborah Harroun of Taste and Tell only needs one bowl to make these moist, veggie-filled muffins.

Prep Time

10

Minutes

Total Time

30

Minutes

Makes

12

muffins

3/4
cup Gold Medal® whole wheat flour
3/4
cup Gold Medal® all-purpose flour
1/2
cup sugar
1
teaspoon baking powder
1
teaspoon ground cinnamon
1/2
teaspoon salt
2
eggs
1/2
cup vegetable oil
1
cup grated zucchini
  1. Heat oven to 350°F. Spray 12 regular-size muffin cups with cooking spray.
  2. In medium bowl, mix flours, sugar, baking powder, cinnamon and salt. Make well in middle of mixture; add eggs and oil. Stir with fork just until dry ingredients are moistened. Fold in zucchini. Divide batter evenly among muffin cups, filling two-thirds full.
  3. Bake 17 to 20 minutes or until toothpick inserted in center comes out clean. Remove from pan to cooling rack. Serve warm.
Makes 12 muffins
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
You can omit the whole wheat flour and increase the all-purpose flour to 1 1/2 cups.
Substitute yellow squash for the zucchini if you have it on hand.

Nutrition Information:

1 Serving (1 Serving)
        Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.