Zucchini Ginger Muffins

I'm on a roll with muffins. Still the same favourite basic recipe. Just added a teaspoon of ginger powder, a cup of grated zucchini and a cup of chopped candy ginger.



Breakfast of champion.

Ingredients

• 1 cup all purpose flour


• 1 cup wholewheat flour
• 
  
• 1 teaspoon baking soda


• 1/2 teaspoon salt


• 1 teaspoon ginger powder


• 1/3 cup extra light tasting olive oil or canola oil


• 1/3 cup sugar


• 2 eggs


• 1 cup non-fat plain yogurt


• 1 cup grated zucchini


• 1 cup chopped candied ginger

Directions

Preheat oven to 350 degrees and line a muffin pan with liners.

1. Combine all purpose flour, wholewheat flour, baking soda, salt and ginger powder in a small bowl.


2. In a large bowl, whisk oil and sugar together. Add eggs and yogurt. Beat until will blended.


3. Gently stir in flour mixture until just combined. Gently fold in zucchini and chopped ginger.


4. Drop by tablespoonful into prepared pan. Bake for 20 to 25 minutes.

These muffins are good although they are not my favourite. I had extra grate zucchini leftover from zucchini brownies and found candied ginger in my cabinet. So I decided to make these. It's a good idea but I think the sugar in ginger is a little too much for muffins.