Ingredients
- Cooking spray
- 1/2 cup flour
- 1/4 cup whole wheat flour
- 2 Tbsp granulated white sugar
- 1 tsp. baking powder
- 1/4 tsp. ground ginger
- 1/4 tsp. salt
- 1 small zucchini (4 oz) grated through the large holes of a box grater and squeezed of excess moisture.
- 1 large egg white
- 1/3 cup low fat milk
- 2 Tbsp packed brown sugar
- 2 Tbsp almond or walnut oil
- 1 tsp. vanilla extract
Directions
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Position rack in center of oven and preheat oven to 400 deg. Spray the 12 indentations in a mini muffin tin with cooking spray.
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In a large bowl, whisk together both flours, white sugar, baking powder, ground ginger and salt.
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In a second bowl, whisk together zucchini, egg white, rmilk, brown sugar, oil and vanilla until sugar is mostly dissolved (might still be a little grainy).
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Pour wet ingredients into dry; stir with a wooden spoon just until there are no pockets of dry flour in the mixture.
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Spoon into prepared muffin tin, about 2 tablespoons per indentation.
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Bake until browned, until a toothpick inserted into center comes out clean, about 12-14 min. Cool in tin for a couple of minutes before turning muffins out and cooling them on a wire rack.