Tuesday, May 8, 2012

Zucchini Pecan Muffins - Less Effort on the Back End

It’s been some time since I’ve posted a muffin recipe. In fact, it’s been awhile since I’ve baked anything.

The one thing to keep in mind when baking is it's not a good idea to cut corners to try and save time. Exact measuring, proper mixing and following the prescribed baking time are essential if you want your baked goods to turn out right. What I'm trying to say is that if you're going to bake you'll have to suck it up, follow the process and put in the time.

The payoff for baking your own muffins occurs at the back end (in more ways than one). With a single effort you end up with a dozen low fat muffins, made with real ingredients that taste much better than the muffins most grocery stores and coffee shops could offer you. Baking your own muffins is also a lot easier on your wallet.

For this baking experience I went with zucchini muffins because I had to use a zucchini that was loitering in my fridge and I love zucchini bread!

My favorite zucchini bread is one that has a hint of orange in it!

Instead of using orange zest (and having to wash a nick-your-finger-friendly grater) I used 1 tbsp of orange juice concentrate. I found it allowed the orange flavor to come through but not dominate.

I added chopped pecans for a crunchy texture (chopped walnuts would work equally as well) and fiber rich natural wheat bran to boost the flavor and make them extra good for ya! If you don’t have wheat bran you can use whole wheat flour or all-purpose flour in its place. 

The one drawback I find to making my own muffins is I have trouble only eating one at a time. Kind of turns that dozen muffins into a half dozen. Oh well…at least they’re full of the healthy stuff.

Happy baking and thanks for checking out this recipe!

Zucchini Pecan Muffins

Time it takes: 30 minutes
Makes: 12 muffins

1½ cups all-purpose flour
½ cup natural wheat bran
2 tsp baking powder
½ tsp each ground cinnamon, baking soda and salt
1 cup grated zucchini
1 egg
3 tbsp canola oil
¾ cup low fat vanilla yogurt
½ cup lightly packed brown sugar
1 tbsp orange juice concentrate
½ cup chopped pecans, divided

Spray a 12-cup muffin pan with cooking spray. Set aside.

In a large bowl, combine flour, wheat bran, baking powder, cinnamon, baking soda and salt. Stir in grated zucchini. Set aside.

In a medium bowl, whisk together egg, oil, yogurt, brown sugar, and orange juice concentrate. Add to dry ingredients and mix just until moistened (the batter will be thick). Gently fold in half the pecans. Divide batter evenly among the 12 muffin pan cups. Top each with equal amounts of the remaining pecans.

Bake in a 375ยบ F oven for 18 to 20 minutes or until a toothpick inserted in the center of a muffin comes out clean. Remove muffins from pan and let cool on a wire rack.

Related Posts
1. Vanilla Pudding Banana Muffins
2. Pumpkin Cinnamon Muffins
3. Pineapple Carrot Muffins

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  1. i just love zucchini muffins, and yours look great! can't wait to try!

  2. You are so right! Making your own muffins are truly a calorie and health saver. Nice recipe to have on hand now that zucchini season is fast approaching!