Zucchini Muffins With Honey: "Muffin Misfire"

I’m hiding from Tom Colicchio right now!

I just used up the of the last of my leftover ingredients. I had one lonely zucchini sitting in the fridge, begging to be used before it got all mushy. Unfortunately, that poor zucchini did not get the fond farewell it deserved. I tweaked some recipes I found online by substituting honey and vanilla extract for the sugar. My ambitious move has resulted in a serious misfire. It could have been the honey switch, or possibly the fact that I substituted olive oil for vegetable oil. Either way, lets just say only diabetics should eat these, and even then, they would probably slip them to the dog who would in turn hide it under the table!

They actually weren’t too bad hot out of the oven with butter and a drizzle of honey, but the second time around they were much harder to choke down. And forget trying to encourage my husband to have one. Wah, wah…!!! Lesson learned: be very careful how you substitute ingredients!!! Hopefully this post will serve as a warning to any other cooking newbies out there! Still, be brave my friends, you won’t learn if you don’t make mistakes.

The recipe (if you dare!)

2 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
3/4 cup milk
2 egg whites
1/4 cup vegetable oil
1/4 cup honey
1/2 teaspoon vanilla extract
1 cup grated zucchini

Heat oven to 375. Grease muffin tins with cooking spray.
Mix flour, salt, baking powder and cinnamon.
In separate bowl  mix milk, eggs, oil, honey, vanilla and zucchini – then slowly add to dry mixture.
Fill tins 2/3 full of batter
Bake 20 minutes or until lightly browned.
Enjoy muffins with splash of butter and drizzle of honey! It will be just sweet enough to make up for the lack of sugar!

Stay warm my friends!

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