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Zucchini Muffins

Cooking time20 min
Prep time15 min
Portions 18

recipe image Zucchini Muffins

Ingredients

2 cups all-purpose flour
1 tsp. baking powder
3/4 tsp. ground cinnamon
1/2 tsp. baking soda
1/4 tsp. salt
1/2 cup Country Crock® Spread
3/4 cup sugar
2 eggs
1 container (6 oz.) nonfat vanilla yogurt
2 cups grated zucchini, drained on paper towels (about 2 medium zucchini)

Energy (kcal)	0 kcal
Energy (kJ)	0 kJ
Protein (g)	0.0 g
Carbohydrate incl. fibre (g)	0.0 g
Carbohydrate excl. fibre (g)	0.0 g
Sugar (g)	0.0 g
Fibre (g)	0.0 g
Fat (g)	0.0 g
Saturated fat (g)	0.0 g
Unsaturated fat (g)	0.0 g
Monounsaturated fat (g)	0.0 g
Polyunsaturated fat (g)	0.0 g
Trans fat (g)	0.0 g
Cholesterol (mg)	0 mg
Sodium (mg)	0 mg
Salt (g)	0.00 g
Vitamin A (IU)	0 IU
Vitamin C (mg)	0.0 mg
Calcium (mg)	0 mg
Iron (mg)	0.00 mg
Potassium (mg)	0 mg

Instructions

Preheat oven to 400°. Line 18-cup muffin pan with paper cupcake liners; set aside.
In medium bowl, combine flour, baking powder, cinnamon, baking soda and salt; set aside.
In large bowl, with electric mixer, beat Country Crock® Spread with sugar until light and fluffy, about 2 minutes. Add eggs, one at a time, beating well after each addition. Beat in yogurt. Gradually beat in flour mixture, then zucchini, just until combined. Evenly pour into prepared muffin pan.
Bake 20 minutes or until toothpick inserted in centers comes out clean. On wire rack, cool 5 minutes; remove from pan and cool completely. Sprinkle, if desired, with confectioners sugar.