Makes 24 muffins
3 cups whole wheat pastry flour
1 ½ cups cane juice crystals
1 T baking powder
½ t baking soda
¼ t salt
1 cup light olive oil
3 cups grated zucchini or any type of summer squash
In large bowl mix together flour, cane juice crystals, baking powder, baking soda and salt. In a smaller bowl combine eggs, oil and zucchini, mix well. Combine egg zucchini mixture and flour and stir only until just mixed being careful not to over mix.
Divide batter into 24 muffin tins that have been sprayed with a non-stick spray such as pam or greased with oil. Bake at 375 for about 20 minutes.
Quick Bread Recipes
The Homestead Kitchen
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