I wanted to make a low fat muffin that I could put in the freezer and pull out as needed. These were perfect!
¾ cup sugar
1 extra-large egg
1 tsp vanilla extract
Heavy pinch salt
2 cups zucchini and/or summer squash, grated and squeezed of excess liquid
2/3 cup unsweetened applesauce
2 cups whole wheat flour
1 ½ tsp baking soda
1 ¼ tsp cinnamon
¼ tsp nutmeg
Heat oven to 350°F and adjust the oven rack to the middle position. Spray a 12-cup muffin tin with nonstick cooking spray.
In a large bowl combine the sugar, eggs, vanilla, and salt. Stir in the squash, and applesauce. In a separate bowl, mix together the flour, baking soda, nutmeg, and cinnamon. Add the dry ingredients to the zucchini mixture and stir until just incorporated.
Using a spoon, distribute the batter equally among the cups. Bake until muffins are golden brown and a toothpick inserted into the center of the muffin comes out clean, about 25 to 30 minutes. Allow the muffins to cool for about 5 minutes, then remove them from the tin and allow to cool completely.
I may add raisins or nuts next time around.