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Zucchini and Apricot Muffins

If you have surplus summer squash, these cinnamony, moist, not-too-sweet whole-wheat muffins are a great place for them. They are great for the camp or school lunchbox. Dried apricots contribute lots of potassium, beta carotene and vitamin A. I used a raw brown cane sugar called muscovado for these, but you can also use turbinado, sold as Sugar in the Raw.

Ingredients

  • 250 grams (about 2 cups) whole-wheat pastry flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1 teaspoon freshly grated nutmeg
  • ¼ teaspoon salt
  • 75 grams (1/3 cup) canola or sunflower oil
  • 180 grams (3 extra-large) eggs
  • 75 grams (1/3 cup) raw brown sugar or muscovado sugar
  • 50 grams (1/4 cup) milk
  • 2 teaspoons vanilla
  • 250 grams (1/2 pound) zucchini, grated (about 2 cups)
  • 100 grams dried apricots, cut in 1/4-inch dice (about 1/2 cup)
  • Nutritional Information
    • Nutritional analysis per serving (14 servings)

      171 calories; 7 grams fat; 0 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 24 grams carbohydrates; 3 grams dietary fiber; 9 grams sugars; 3 grams protein; 48 milligrams cholesterol; 207 milligrams sodium

      • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

14 muffins

Preparation

  1. Preheat the oven to 375 degrees. Oil muffin tins. The recipe makes about 14 1/2-cup muffins.
  2. Sift together the flour, baking powder, baking soda, cinnamon, nutmeg and salt.
  3. In a medium or large bowl, whisk together the oil, eggs, sugar, milk and vanilla. Quickly whisk in the sifted dry ingredients. Fold in the grated zucchini and the dried apricots. Fill muffin tins about 3/4 full.
  4. Bake 20 to 25 minutes, until the muffins are brown on the edges and a tester comes out clean. Remove from the heat and allow to cool for 10 minutes in the tin, then remove from the tins and allow to cool on a rack.
  • You can use flexible silicone molds for these; if you do, allow the muffins to cool completely in the mold. Then they will release easily.
  • Advance preparation: These keep, wrapped in a kitchen towel or cloth bag, for a few days at room temperature. They freeze well.

1 hour

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