2 large eggs
1 (6 oz.) container fat free plain Greek yogurt
¾ cup sugar
6 tablespoons peanut oil
1 teaspoon vanilla extract
1 medium zucchini (12 oz.), trimmed and shredded
2 ¼ cups whole white wheat ﬂour
¾ cup light peanut ﬂour
2 teaspoons baking powder
1 ½ teaspoons ground cinnamon
½ teaspoon ground allspice
¼ teaspoon baking soda
¼ teaspoon salt
½ cup golden raisins
- Preheat the oven to 375°F. Line 12 muﬃn cups with muﬃn liners.
- Whisk together the eggs, yogurt, sugar, oil and extract in a large bowl. Stir in the zucchini. Combine the ﬂour, peanut ﬂour, baking powder, cinnamon, allspice, baking soda and salt in a separate bowl. Stir the ﬂour mixture into the egg mixture until just moist. Stir in the raisins.
- Spoon the batter into the lined muﬃn cups and bake until a toothpick inserted into the center of each comes out clean, 18-20 minutes. Cool muﬃns in the pan for 5 minutes, and then transfer to a wire rack and cool completely.
Recipe and photo courtesy of The Peanut Institute.
Saturated Fat: 2g