Sunday, April 4, 2010

Zucchini Muffins



Free of:  Gluten, Soy, Corn, Dairy, Eggs, Nuts*, Peanuts
  • 1/2 cup of pumpkin puree
  • 1/2 cup oil
  • 2 tsp vanilla
  • 1 cup brown sugar, packed
  • 2 cups Mock Pamela's Baking Mix
  • 1/4 tsp nutmeg
  • 1/2 tsp cinnamon
  • 1/2 cup of grated zucchini
  • 1/4 cup shredded coconut (optional)
  • 1/4 cup of chopped walnuts (optional)*
  • 1/2 cup Enjoy Life chocolate chips
Preheat your oven to 350 degrees.  Grate your zucchini.  Squeeze the zucchini between paper towels to remove excess water.  In a mixing bowl, beat together the pumpkin, oil, vanilla extract, and zucchini.  Add in the brown sugar and beat.  Add in the Mock Pamela's mix, nutmeg, and cinnamon, and beat.  The batter will be thick.  Stir in coconut, walnuts, and chocolate chips.  Line your muffin tins with baking cup liners.  Scoop the batter by icecream scoop fulls into baking cups.  Bake at 350 degrees for 15-18 minutes, or until a toothpick comes out clean.  Makes a dozen.

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