I love the idea of muffins, but they’re rarely done well. They’re dry, don’t really deliver on fruit to muffin dough ratio, and are usually more calories than their buttery breakfast cousin: the croissant. So when I started making these (because making croissants seems difficult and too tempting), I was thrilled to find that not only do they stay moist, but they’re flavorful and taste super healthy.
That I use butter instead of oil in this recipe is a personal preference and refusal not to have butter as part of everything I eat. But you can easily see that with a few very minor adjustments (oil instead of butter, whole wheat flour instead of white), these muffins can be a super healthy start to your day.
- 1 ½ cups grated zucchini
- 3 egg whites
- 1 teaspoon grated lemon zest
- ½ cup of sugar
- ¼ cup honey
- 4 tablespoons unsalted butter, melted
- 1 ½ cups bran cereal (like All-Bran)
- ¾ cup flour
- ¾ cup golden raisins
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- A pinch of salt
- ½ teaspoon baking powder
- ¾ teaspoon baking soda
- Extra butter or cooking spray to coat your muffin tins
Preheat the oven to 350 degrees. In a large bowl, mix the zucchini, egg whites, lemon zest, sugar, honey, and melted butter together well. Add the bran cereal, flour, and raisins slowly, making sure they’re incorporated to the mix and well coated. Then, stir in the cinnamon, nutmeg, salt, baking powder, and baking soda.
Coat your muffin tins lightly with the extra butter or cooking spray you set aside. Fill each cup about ¾ of the way with batter. Bake the muffins until a toothpick (or knife in my case) comes out clean — it should be about 35-40 minutes, though baking times vary.