Recipe excerpted from:
Moosewood Restaurant New Classics
by The Moosewood Collective
used with permission
Here's a muffin that's very, very low in fat, made with no butter and no oil whatsoever. We add a bit of oat bran, a nutritious touch-since oat bran has been identified as a food helpful for lowering cholesterol. The zucchini, apples, and yogurt all contribute to the moistness of the muffins, which are flavored with the tasty pairing of vanilla and cinnamon.
Yields 12 muffins
Preparation time: 20 minutes
Baking time: 25 to 30 minutes
1 1/2 cups unbleached white flour
1/2 cup oat bran
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
3/4 cup plain nonfat yogurt
3/4 cup brown sugar, packed
1/2 teaspoon pure vanilla extract (optional)
1 cup grated zucchini
1 cup peeled, cored, and chopped apples
Preheat the oven to 350°. Lightly oil the muffin tin. Place a paper liner in each cup.
In a bowl, sift together the flour, oat bran, baking powder, baking soda, cinnamon, and salt. Stir to mix evenly.
In a separate bowl, beat the eggs until pale yellow. Add the yogurt, brown sugar, and the vanilla, if using, and beat until thoroughly mixed. With a rubber spatula, fold in the zucchini and apples. Stir the wet ingredients into the dry ingredients until just blended.
Spoon about 1/3 cup of batter into each muffin cup. Bake for 15 minutes, rotate the muffin tin in the oven to ensure even baking, and continue to bake for another 10 to 15 minutes. When a paring knife inserted into a muffin comes out clean, the muffins are done.
Remove the muffins from the tin and place on a wire rack. Serve hot, warm, or at room temperature. Allow to cool completely before storing in a sealed container.
Per 2.75-ounce serving: 144 calories, 4.1 g protein, 1.5 g fat, 29.8 g carbohydrates, 0.4 g saturated fatty acids, 44.3 mg cholesterol, 164.4 mg sodium, 1.3 g total dietary fiber
Excerpted from Moosewood Restaurant New Classics by The Moosewood Collective Copyright 2001 by The Moosewood Collective. Excerpted by permission of Clarkson Potter, a division of Random House, Inc. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.