April 8th, 2012
Recipe courtesy of www.newscanada.com.
In bowl, whisk together zucchini, flour, brown sugar, oat bran, cocoa, baking powder, baking soda, salt and cinnamon.
In separate bowl, whisk eggs, buttermilk, canola oil and vanilla until blended. Pour over dry ingredients. Sprinkle with pecans and chocolate chips.
Stir just until dry ingredients are moistened (over-mixing will produce tough dense muffins). Spoon mixture into 12 greased or paper-lined muffin cups. Bake in the centre of a 375°F (190°C) oven until tops are firm to the touch, about 20 to 25 minutes. Let cool in pan on rack for 10 minutes. Transfer to rack and cool completely.
Nutrients per serving: 297 calories, 14 g fat, 6 g protein, 42 g carbohydrates, 3 g fibre. Good source of thiamine, riboflavin, folic acid, magnesium, iron and zinc.