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Zucchini-Chocolate Chip Muffins
For those of you who shred and freeze zucchini like myself, this recipe can successfully accommodate without much fuss. As others did, I subbed applesauce for half of the oil and 1/2c wheat flour for that much all-purpose. Additionally I measured out 1c thawed UNSQUEEZED UNDRAINED frozen shredded zucchini, omitting the milk in the recipe to compensate for the extra liquid. My main criteria for good muffins (aside from taste) are 1) light, moist texture and 2) substantial rise. These satisfied both, and with a little less cinnamon and sugar were still tasty, too. For whatever reason they did stick rather obstinately to my silicon pan. Hmmm...
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Reviewed On:
Mar. 23, 2009
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