Saturday, August 14, 2010

Honey Wheat Zucchini Muffins

Have I mentioned how much I love zucchini?  I think I probably have a time or two on this little blog, but here I go again.  I love zucchini!  I was looking for a way to make my go-to zucchini muffin recipe a little healthier, so I broke out my Wondermill wheat grinder and ground some soft white wheat.  I feel healthier everytime I use that thing!  It grinds the wheat berries into a fine, warm flour that is so much better for you than store bought processed flour.  I've been trying to be good and use it a lot more often.  Anyway, the result was a delicious, healthier muffin that I will definitely make again and again.  I popped most of them in the freezer, so I can have them when I pack my lunch for work, cause I'm a planner like that :)  Enjoy!

Honey Wheat Zucchini Muffins

3 cups whole wheat flour (I used Soft White Wheat)
2 tsp. cinnamon
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. nutmeg
1/2 tsp. baking powder
3/4 cup organic honey
2 cups shredded zucchini
1/2 cup butter, melted
2 eggs

In a large mixing bowl combine flour, cinnamon, baking soda, salt, nutmeg and baking powder.  Stir in honey, zucchini, eggs and butter.  Mix together.  Scoop dough into paper-lined muffin tins (I used an ice cream scoop).  Bake at 400 degrees for 18-20 minutes.


  1. Hayırlı pazarlar, Çok leziz olmuş ellerinize sağlık.


  2. I'm gonna check out that wondermill thingy.

  3. I have had my Wondermill for 30 years. It never ceases to amaze me how beautiful and fragrant freshly ground wheat is! I like this healthy twist to your recipe.

  4. How many muffins does it make?

  5. I made your Zucchini muffins with the Cream Cheese frosting, and like wow! They were so good. Making another batch today! Thanks for all the great recipes. There are many more on your site I want to try. Keep up the great site!


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