Tomato, Zucchini and Basil Muffins

Tomato, Zucchini and Basil Muffins

Get some fruit and veggies with these savory, low-fat muffins.

Rating:

4 stars 4 stars 4 stars 4 stars (26 ratings made) Rate
Serves: 12 person(s) Change

Preparation Time: 10 mins
Cooking Time: 30 mins

Yield: 12 x muffins

Diabetes-Friendly Recipe Low-Carb Recipe High-Calcium Recipe

Ingredients Convert to Imperial

  • 2 cup self-rising flour
  • 2 tsp low-sodium baking powder *
  • 1 tsp baking soda
  • 1/2 cup oat bran
  • 1 cup unsweetened applesauce
  • 1 Tbsp canola oil
  • 1 egg, lightly beaten
  • 1/2 cup skim milk
  • 1 cup grated zucchini
  • 1/3 cup chopped fresh basil
  • 2 Tbsp tomato paste
  • 1 pinch of salt
  • 1 pinch of black pepper

Directions:

Preheat oven to 350F. Prepare a 12-hole muffin pan with muffin papers.

Sift flour, baking powder, and baking soda in a medium bowl. Stir through oat bran. Make a well in center.

In a bowl, combine applesauce, oil, egg, milk, zucchini, basil, tomato paste, salt, and pepper until the mixture is just combined. Using a large table fork, stir applesauce mixture into flour mixture.

Spoon muffin mixture into prepared pan. Bake in preheated oven for 25 to 30 minutes until golden brown and cooked through. Let stand in pan 5 minutes before turning muffins onto wire rack to cool.

Variations:

* If a low-sodium version is not available, use regular baking powder.

Ingredient replacement is not included in the nutritional analysis.