Monday, March 5, 2012

zucchini bread muffins

Here is the recipe I used for muffins using waffle mix at my bean class.  It is similar to carrot cake muffins.

3 cups waffle mix
2 cups shredded zucchini
1 cup sour cream
¼ cup agave (or sweetener of choice)
2 Tablespoons apple cider vinegar
1 Tablespoon Cinnamon
Dash of ginger
Dash of nutmeg

1.Stir together all ingredients until moistened throughout. 
2.Spoon into muffin pans either lined with papers or sprayed with cooking spray.
3.Bake at 375 for 20 minutes.  (You may want to check at 18.  I thought these were a tad bit overdone, but just the tiniest bit.  Original recipe said 30 minutes which would definitely be too long.)

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