Zucchini Bread/Muffins with Cheerios Crumb Toppings
I love muffins, I mean I LOVE muffins. I can eat them every day. Unfortunately, they don’t really like me - especially my waistline. With this recipe, by incorporating healthful ingredients like zucchini, nuts and Cheerios, and by using less sugar and oil, I get the best of both worlds - eat the muffin and not have to worry about my figure.
Make 12 muffins.
Wet Ingredients:
3 eggs
3/4 cup granulated sugar
3/4 cup vegetable oil
3 teaspoon vanilla extract
Dry Ingredients:
3 cups all purpose flour
1 teaspoon baking soda
2 teaspoon baking powder
1 teaspoon salt
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
Flavoring Ingredients:
½ cup chopped pecans
½ cup chocolate chips
½ cup golden raisins
3 cups grated zucchini (about 3 small zucchinis)
Crumb Topping:
½ cup chopped Multi-Grain Cheerios
Directions:
- Preheat oven to 375 degrees. Line the muffin tins with cupcake paper.
- Beat all the wet ingredients together in a large mixing bowl, until creamy.
- In a medium size mixing bowl, combine all the dry ingredients together.
- Gradually beat the dry ingredients into the wet ingredient mixture. Mix until the wet and dry ingredients are combined.
- Add the flavoring ingredients into the creamy mixture and stir until evenly combined.
- Pour batter into muffin tins (fill ½ to ¾ of the way). Sprinkle crumb topping on top of the batter.
- Bake for about 30-45 minutes (when the top is cracked and golden), or until the tester (wooden BBQ skewer) inserted in the middle comes out clean.
Variation: For zucchini bread, use 2 loaf pans instead of the muffin tins.