Kashi* Zucchini Nutmeg Muffins Recipe
Wholesome berry muffins speckled with green zucchini and Kashi* Toasted Berry Crisp Cereal are surprisingly sweet, with smart substitutions like egg whites and nonfat milk. The batter takes just 15 minutes to make - including shredding the zucchini.
Makes 12 muffins
1 1/2 cups Kashi* Toasted Berry Crisp Cereal
1/2 cup organic nonfat milk
3 free range egg whites, beaten until watery in texture
1 cup shredded organic zucchini
2/3 cup cane syrup
2 tablespoons expeller-pressed canola oil
1 teaspoon grated organic lemon peel
1 cup whole wheat flour
2 1/2 teaspoons baking powder (aluminum free)
1/2 teaspoon ground nutmeg
1/2 teaspoon fine sea salt
1/2 cup chopped walnuts
1. Preheat oven to 400ºF and lightly oil or line a 12-cup muffin tin.
2. In a large mixing bowl stir together cereal and milk. Let stand for 5 minutes. Stir in egg whites, zucchini, cane syrup, oil and lemon peel just until combined.
3. In a small bowl stir together whole wheat flour, baking powder, nutmeg and salt. Add to zucchini mixture. Mix only until dry ingredients are moistened. Fold in walnuts. Spoon into twelve muffin pan cups. Bake for 19 to 23 minutes or until toothpick inserted in the center of a muffin comes out clean.
4. Let cool in muffin pan for 5 minutes. Remove muffins from tin and serve warm.