Recipe
Author
Hy-Vee Seasons Magazine
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Description
A few simple mix-ins added to a pre-made gluten-free flour blend creates tender muffins packed with zucchini and walnuts.
Servings and Ingredients
Ingredients
Serves 24
| Quantity | Ingredient | Add |
|---|---|---|
| Hy-Vee nonstick cooking spray | ||
| 1 (16 oz) pkg gluten-free muffin mix, such as King Arthur Flour brand | ||
| Ingredients required on muffin mix package | ||
| 3 tbsp. chia or flax seeds | ||
| 1 tsp. Hy-Vee ground cinnamon | ||
| 3 c. grated zucchini, drained (about 2 medium) | ||
| Chopped Hy-Vee walnuts, optional |
Directions
- Preheat oven to 375 degrees. Lightly coat mini muffin pan with cooking spray; set aside.
- Prepare muffin mix according to package directions using required additional ingredients. Stir in chia seeds, cinnamon and zucchini, mixing just until combined.
- Spoon 1 tablespoon of batter into each muffin cup. If desired, top with walnuts. Bake for 12 to 14 minutes or until a toothpick inserted in centers comes out clean. Let cool in pan on a wire rack for 5 minutes. Remove muffins to a wire rack. Cool completely. Repeat with remaining batter.
Nutrition facts
Servings
110 Calories per serving
Amounts Per Serving
- Total Fat: 4g
- Cholesterol: 30mg
- Sodium: 75mg
- Total Carbohydrates: 18g
- Protein: 2g
Daily Values
0%
Vitamin A 4%
0%
Vitamin C 4%
0%
Iron 10%
0%
Calcium 15%
Recipe Source:
Hy-Vee Seasons Back to School 2014.