Ingredientes para Oatmeal Summer Squash Zucchini Muffins
- All Purpose Flour
- Whole Wheat Flour
- Rolled Oats
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 1 large egg
- 1 cup milk (dairy or non-dairy)
- ¼ cup vegetable oil
- ⅓ cup honey
- 2 cups grated zucchini
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Cómo preparar Oatmeal Summer Squash Zucchini Muffins
- Preheat oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease well.
- In a large bowl, whisk together 1 ½ cups all-purpose flour, ½ cup rolled oats, 2 teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon salt, and 1 teaspoon ground cinnamon.
- In a separate medium bowl, whisk together 1 large egg, 1 cup milk (dairy or non-dairy), ¼ cup vegetable oil, and ⅓ cup honey.
- Gently pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Add 2 cups grated zucchini and 1 cup grated summer squash. Gently fold until evenly distributed.
- Fill each muffin cup about ⅔ full.
- Bake for 15-20 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
37g
Fat
9g
Carbs
11g
