- 2 cup Whole Wheat Flour
- 1 tbsp Baking Powder
- 1/4 tsp Salt
- 1/4 tsp Cardamom
- 1/2 cup Sugar
- 1/2 tbsp Lemon Peal
- 1 cup shredded Zucchini (fresh or frozen/thawed)
- 2 tbsp Canola Oil
- 1 Egg, lightly beaten
- 3/4 cup Fat-Free Milk
- 1/3 cup Fig
- 1/4 cup Almond Slivers
- Water to smooth the tops of the muffins
1. Preheat oven to 400 degrees and Prep muffin cups with cooking spray. (I used 12 medium-sized muffin cups).
2. In a large bowl, mix the Flour, Baking Powder, Salt, Cardamom, Sugar and Lemon Peal,
3. In a medium bowl, combine the Zucchini, Lemon Zest, Canola Oil, Egg and Milk and stir well.
4. Add the wet to dry and mix until combined.
5. Chop up the Fig into small segments. Cut off the tops of the figs. Cut fig in quarters length wise, then dice.
6. Add the Fig and Almonds to the batter
7. Divide the batter evenly into the muffin cups. With a wet spoon smooth out the muffins.
8. Bake for 20 minutes or until muffins pass the toothpick test.
9. Cool on a wire rack.
These came out perfectly. Dense, but not gummy. Crunchy at the top. Just sweet enough, but not overly so. I think they’ll keep and travel well because they weren’t moist. But they weren’t so dry that you’d need to add butter or apple sauce to enjoy them. Yum.
While last week’s Strawberry Peach Minis were a bit on the dessert-y side, these darlings fit nicely into the breakfast category. Taster Kathy agrees. She thought the muffins were healthy and hearty and really liked the fig and almond addition to the zucchini. She added that they were “Just delicious.”
MORE MUFFIN FUN:
Muffin Monday: S’mores & Mandarin Orange Choc. Chip
Special Snow Day: Nutella Zucchini