Apricot Walnut Zucchini Muffins

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Recipe created by Patty Mastracco

Plumped and puréed dried fruit keeps the fat and added sugar low in this classic zucchini muffin. Great for breakfast or as an after-school snack.

Prep time: 20 minutes
Total time: 50 minutes
Serves: 12
Serving size: 1 muffin
Course: Breakfast, brunch, snack


INGREDIENTS:

  • 1 cup coarsely chopped Mediterranean dried apricots* (or golden raisins)

  • 6 tablespoons butter, melted

  • 2/3 cup sugar 

  • 2/3 cup Mariani Original or Vanilla Walnutmilk

  • 1 1/2 teaspoons vanilla extract

  • 2 eggs

  • 1 3/4 cups flour

  • 1 teaspoon baking powder

  • 1 teaspoon baking soda

  • 1/4 teaspoon salt

  • 1 1/2 cups shredded zucchini, patted dry between paper towels

  • 1/2 cup chopped walnuts, plus extra for topping if desired


DIRECTIONS

  1. Preheat oven to 350°F and line 12 muffin cups with paper wrappers or grease well.

  2. Place apricots in a small saucepan with water to cover. Bring to a boil, then reduce heat and simmer for 15 minutes or until very soft. Let cool slightly. Remove with a slotted spoon to a small food processor and process until fairly smooth.

  3. Place in a large bowl with butter, sugar, Walnutmilk, vanilla and eggs; stir until well mixed.

  4. Stir together dry ingredients and then stir lightly into apricot mixture. Fold in zucchini and walnuts.

  5. Bake for 30 minutes or until a toothpick inserted into the center comes out clean. Let cool in pan. This bread is best served the next day. Makes 8 servings.

    For a slightly sweeter flavor, replace dried apricots with golden raisins.

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Nutritional Analysis Per Serving (with apricots):

Calories: 240, Total Fat: 10g, Saturated Fat: 4.5g, Monounsaturated Fat: 2.3g, Polyunsaturated Fat: 3.0g, Cholesterol: 45mg, Sodium: 260mg, Carbohydrates: 33g, Dietary Fiber: 2g, Total Sugars: 17g, Protein: 7g, Vitamin D: 0mcg (2%), Calcium: 70mg (4%), Iron: 2mg (8%), Potassium: 240mg (4%)

Nutritional Analysis Per Serving (with golden raisins):

Calories: 250, Total Fat: 10g, Saturated Fat: 4.5g, Monounsaturated Fat: 2.3g, Polyunsaturated Fat: 3.0g, Cholesterol: 45mg, Sodium: 260mg, Carbohydrates: 36g, Dietary Fiber: 2g, Total Sugars: 19g, Protein: 7g, Vitamin D: 0mcg (2%), Calcium: 70mg (4%), Iron: 1mg (8%), Potassium: 200mg (4%)


Yield: 12 (1 muffin)
Author:

Apricot Walnut Zucchini Muffins

Plumped and puréed dried fruit keeps the fat and added sugar low in this classic zucchini muffin. Great for breakfast or as an after-school snack.
prep time: 20 Minscook time: 30 Minstotal time: 50 Mins

ingredients:

  • 1 cup coarsely chopped Mediterranean dried apricots* (or golden raisins)
  • 6 tablespoons butter, melted
  • 2/3 cup sugar
  • 2/3 cup Mariani Original or Vanilla Walnutmilk
  • 1 1/2 teaspoons vanilla extract
  • 2 eggs
  • 1 3/4 cups flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/2 cups shredded zucchini, patted dry between paper towels
  • 1/2 cup chopped walnuts, plus extra for topping if desired

instructions:

How to cook Apricot Walnut Zucchini Muffins

  1. Preheat oven to 350°F and line 12 muffin cups with paper wrappers or grease well.
  2. Place apricots in a small saucepan with water to cover. Bring to a boil, then reduce heat and simmer for 15 minutes or until very soft. Let cool slightly. Remove with a slotted spoon to a small food processor and process until fairly smooth.
  3. Place in a large bowl with butter, sugar, Walnutmilk, vanilla and eggs; stir until well mixed.
  4. Stir together dry ingredients and then stir lightly into apricot mixture. Fold in zucchini and walnuts.
  5. Bake for 30 minutes or until a toothpick inserted into the center comes out clean. Let cool in pan. This bread is best served the next day. Makes 8 servings.

  6. ∗For a slightly sweeter flavor, replace dried apricots with golden raisins.

with apricots:

Calories

240

Fat

10g

Sat. Fat

4.5g

Carbs

33g

Fiber

2g

Sugar

17g

Protein

7g

Sodium

260mg

Cholesterol

45mg

Monounsaturated Fat

2.3g

Polyunsaturated Fat

3.0g

Potassium

240 mg

Vitamin D

2%

Calcium

4%

Iron

8%

with golden raisins:

Calories

250

Fat

10g

Sat. Fat

4.5g

Carbs

36g

Fiber

2g

Sugar

19g

Protein

7g

Sodium

260mg

Cholesterol

45mg

Monounsaturated Fat

2.3g

Polyunsaturated Fat

3.0g

Potassium

240 mg

Vitamin D

2%

Calcium

4%

Iron

8%
Created using The Recipes Generator
Heather Orr-Martinez