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1
1/4 cup
1/2 cup
1/2 cup
1/2 cup
1/2 tsp
1/4 tsp
3/4 cup
3/4 cup
1 tsp
1/2 tsp
1/2 tsp
1 tsp
1/2 cup
1 cup
3 tbsp
3 tbsp
3 tbsp |
large egg
sugar
plus 3
tbsp packed brown sugar
vegetable
oil
mashed
canned apricots
vanilla
extract
almond
extract
whole
wheat flour
plus 3
tbsp all purpose flour
cinnamon
salt
ground
nutmeg
baking
soda
chopped
dates
grated
zucchini
quick
cooking rolled oats
chopped
walnuts
butter |
Method :
-
Stir together the egg, sugar, 1/2 cup of the
brown sugar, oil, apricots, vanilla and almond extracts.
-
Combine the whole wheat flour, 3/4 cup of the all
purpose flour, 3/4 tsp of cinnamon, add the satl, nutmeg, baking
soda, baking powder and dates.
-
Make a well in the center and pour in the
egg-apricot mixture.
-
Stir until the dry ingredients are just
moistened.
-
Fold in the grated zucchini.
-
Line microwavable cupcake pans with paper liners.
-
Half fill each with the batter.
-
Combine the remaining 3 tbsp of flour with the
rolled oats, the remaining brown sugar, the walnuts and the
remaining 1/4 tsp of cinnamon.
-
Cut in the butter until the mixture is crumbly.
-
Top each muffin with 1 tbsp of the crumb mixture.
-
Microwave 6 muffins at a time on medium 50% for 4
minutes, rotating the pan a half turn after 2 minutes.
-
Remove the muffins from the pans.
-
Repeat the cooking procedure with the remaining
batter.
-
Serve the muffins warm.
Makes about 18 muffins
Plenty of wholesome ingredients go into
making these sweet, crumb topped muffins-but they take only minutes to
mix and bake.
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Learn how
to cook Vegetarian Recipes
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