email this page
Ingredients
2 tablespoons goji berries
1/3 cup warm water
4 eggs
1/2 cup extra-virgin olive oil
1/2 cup unsweetened applesauce
1/2 cup granulated sugar
2 tablespoons agave nectar
1 teaspoon vanilla extract
3 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon cinnamon
2 cups grated zucchini
1 cup raisins
Instructions
1/3 cup warm water
4 eggs
1/2 cup extra-virgin olive oil
1/2 cup unsweetened applesauce
1/2 cup granulated sugar
2 tablespoons agave nectar
1 teaspoon vanilla extract
3 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon cinnamon
2 cups grated zucchini
1 cup raisins
1. Preheat oven to 350F.
2. Soak goji berries in warm water 3 minutes.
3. Combine eggs, oil, applesauce, sugar, agave nectar and vanilla extract in a bowl; whisk together. Whisk in goji berries and soaking water.
4. Add flour, baking soda and cinnamon. Mix well. Fold in zucchini and raisins just until mixed. Batter will be very heavy.
5. Coat cups of muffin tins with cooking spray. Spoon batter into cups, filling each one-half to three-fourths full. Bake 18 to 20 minutes, until semi-firm to the touch. Makes 18 muffins.
Nutritional Information
2. Soak goji berries in warm water 3 minutes.
3. Combine eggs, oil, applesauce, sugar, agave nectar and vanilla extract in a bowl; whisk together. Whisk in goji berries and soaking water.
4. Add flour, baking soda and cinnamon. Mix well. Fold in zucchini and raisins just until mixed. Batter will be very heavy.
5. Coat cups of muffin tins with cooking spray. Spoon batter into cups, filling each one-half to three-fourths full. Bake 18 to 20 minutes, until semi-firm to the touch. Makes 18 muffins.
Per serving: 200 calories, 7g fat, 45mg chol., 4g prot., 31g carbs., 160mg sodium.
recipes courtesy of Greg Johnson
recipes courtesy of Greg Johnson
