Thursday, August 25, 2011

100% WHOLE-WHEAT ZUCCHINI-PINEAPPLE MUFFINS

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Here’s a beautifully crowned, hearty but light, moist muffin with interesting complex flavor.  Zucchini, pineapple, raisins, walnuts and spices all work together to create a memorable muffin experience.   Great for breakfast or snacks, this is a muffin you will make again and again.  You can even make these for dessert by adding a swirl of cream cheese frosting.

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These are not going to be as fluffy and light as a vanilla or chocolate cupcake, nor as sweet.  After all, these are muffins.  But, for me, this one is a winner.

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Whole Wheat Zucchini Pineapple Muffins
Rating:  9 out of 10
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INGREDIENTS:
1-1/2 cups white whole wheat flour
1 tsp. baking soda
1/8 tsp. sea salt or kosher salt
1/4 tsp. freshly grated nutmeg
1/4 tsp. baking powder
1 tsp. cinnamon
1/2 cup chopped walnuts or pecans
1 jumbo egg
3/4 cup sugar, or sugar substitute (I used 1/2 cup sugar + 1 Tbsp. NuNaturals Stevia)
1 tsp. pure vanilla extract
3 Tbsp. Smart Balance 50/50 Butter Blend, melted and slightly cooled
1/4 cup vanilla nonfat Greek yogurt
1/2 cup raisins, soaked in pineapple juice to cover 1 hour, or overnight
1 cup grated zucchini (use big holes of box grater, then chop)
1/2 cup canned crushed pineapple, drained

For muffin tops:  1/4 tsp. cinnamon combined with 2 Tbsp. sugar

Heat oven to 350F.  Spray a 12-cup muffin tin with nonstick cooking spray, or line with paper cups.  In medium bowl, whisk together flour, baking soda, salt, nutmeg, baking powder and cinnamon.  Stir in nuts; set aside. 

In large bowl, whisk together egg, sugar, vanilla, butter blend and yogurt till smooth and well combined.  Add flour mixture all at once to egg mixture, stirring with a spoon or spatula till just barely combined.  A few lumps are okay, as it’s best not to over beat.  Drain raisins, discarding any remaining juice.  Gently stir raisins, zucchini and pineapple into muffin batter. 
Divide batter evenly among 12 muffin cups, using about 1/4 cup batter for each.  Sprinkle each muffin top with about 1/2 tsp. cinnamon-sugar.  Bake 14-17 minutes, or  till a toothpick inserted in center returns with just a few crumbs.  Cool in pan 5 minutes, then turn out onto a wire rack to cool completely.  Serve as is, with butter or cream cheese, or top muffins with swirls of cream cheese frosting.
Yield:  12 standard-size muffins

4 comments:

Coleen said...

This is very similar to my carrot cake recipe. I never thought of using zucchini!! What a great idea, thank you for sharing.

Food, Fun and Life in the Charente said...

There has been lots of ideas recently how to use up my surplus Zuchinis, yet another great idea. Keep well Diane

MelindaRD said...

This sounds awesome. I never would have thought to add zucchini and pineapple. Two of my faves! Hope you are doing well.

Shaheen said...

Courgette and pineapple in a muffin. I love the sound of this and am bookmarking. Thank you so much for sharing.