Savory Honey-Zucchini Cupcakes Makes 12 cupcakes
Prep Time 20 minutes
Cook Time 20 minutes

Nutritional Information

Portion 1 cupcake
Amount Per Serving
Calories 170
Calories from Fat 50
Total Fat 6 g
Saturated Fat 2.5 g
Trans Fat 0 g
Cholesterol 25 mg
Sodium 370 mg
Total Carbs 24 g
Dietary Fiber 1 g
Sugars 6 g
Protein 5 g
Vitamin A 8 %
Vitamin C 10 %
Calcium 15 %
Iron 8 %

Savory Honey-Zucchini Cupcakes

Ingredients:

  • 2 1/4 cups all-purpose flour
  • 2 Tbsp. sugar
  • 1 Tbsp. baking powder
  • 1 tsp. salt
  • 1/4 tsp. dried thyme leaves, crushed
  • 1 large egg, beaten
  • 1 cup milk
  • 7 Tbsp. Country Crock® Honey Spread [or Country Crock® Spread]
  • 2 cups grated zucchini
  • 1/2 cup shredded Swiss cheese, (about 2 oz.)

Directions:

  1. Preheat oven to 425°. Spray 12-cup muffin pan with nonstick cooking spray; set aside.
  2. Sift flour, sugar, baking powder, salt and thyme into large bowl; set aside.
  3. Combine egg, milk and 3 tablespoons melted Country Crock® Honey Spread in medium bowl. Make well in center of flour mixture, then pour in egg mixture, zucchini and cheese; stir just until combined. Evenly spoon batter into prepared muffin pan.
  4. Bake 20 minutes or until lightly browned. Brush tops with remaining 4 tablespoons melted Spread. Cool 5 minutes on wire rack. Remove from pan and serve warm or at room temperature. Serve, if desired, with soup or salad.

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