Here’s an exciting way to get a serving of your veggies in for the day – by eating Zucchini Rice Bran Muffins!

Zucchini Rice Bran Muffins

Ingredients

2 large Eggs
1/2 cup Molasses
2 cups Buttermilk
2 cups grated Zucchini
1 cup Rice Bran
1/2 Tb Sea Salt
1 Tb ground Cloves
1/2 cup Safflower Oil
1/2 cup Maple Syrup or Honey
1 cup Water
3 cups Whole Wheat Flour
3 Tb Pumpkin Pie Spice
2-1/2 tsp Baking Soda
2 cups Regular Rolled Oats

Preparation

Preheat oven to 400°F. Line muffin tins with paper liners, set aside. In a large mixing bowl beat eggs; add oil, molasses, maple syrup, buttermilk and water, mix well. Stir in zucchini and set aside.

In a separate mixing bowl blend flour, rice bran, baking soda, salt, pumpkin pie spice and coves. Stir in oats; add dry ingredients to the liquid mixture. Blend just until moist, do not overmix. Let muffin mixture stand for 15 minutes.

Fill each muffin tin 3/4 full; bake for 30 minutes or until center of muffins comes out clean when tested with a toothpick.

Makes 30 muffins.

*Recipe courtesy of Bob’s Red Mill Natural Foods.*

1 reply
  1. TL
    TL says:

    One of my aunts make a delicious zucchini cake and I can’t wait to tell her about these muffins. You wouldn’t think something tasty and sweet would come from a vegetable…

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