Monday, September 8, 2014

Egg-Free Zucchini Muffins

Sara, 4, loves these muffins. She says they are the best vegetables she's ever had. Too bad they are the only greens content I can get her to eat...but that's another story.

To make a dozen of these delicious muffins, you will need:
1 1/2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup sugar
2 tablespoons cinnamon
1/2 cup vanilla greek yogurt
1 teaspoon vanilla
1/2 cup oil
3 zucchini, shredded

Preheat oven to 325 degrees.

1. Mix your dry ingredients well.

2. Add the zucchini, oil, yogurt and vanilla.

3. Fill a cupcake tray half full and bake for 30 minutes. Allow to cool slightly before removing from tray.


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