ZUCCHINI AND APRICOT MUFFINS

Zucchini and Apricot Muffins image

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.

Provided by Martha Rose Shulman

Time 1h

Yield 14 muffins

Number Of Ingredients 13

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
1/4 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)

Steps:

Preheat the oven to 375 degrees. Oil muffin tins. The recipe makes about 14 1/2-cup muffins.
Sift together the flour, baking powder, baking soda, cinnamon, nutmeg and salt.
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.
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.

Nutrition Facts : @context http, Calories 172, UnsaturatedFat 5 grams, Carbohydrate 25 grams, Fat 7 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 167 milligrams, Sugar 10 grams, TransFat 0 grams