Try this surprisingly easy and fibre rich Zucchini Muffins
2 Small shredded zucchini (about 2 small)
2 Cups whole-grain pancake or biscuit mix
1 Tsp cinnamon
1 Tsp all spice
¾ Cup brown sugar
¼ Cup unsweetened apple sauce
2 Tsp Fresh lemon juice
Powdered sugar For dusting the Muffins
Wash the zucchini and remove the ends.
Shred zucchini using largest holes on the grater. You don`t need to peel them if you want to add more fibre.
Wrap grated zucchini in paper towels and squeeze to remove excess water.
Measure 1½ cups of squeezed-dry zucchini.
Preheat oven to 190°C.
Line a 12-cup muffin tin with paper liners.
In a large bowl, mix whole-grain pancake mix (or biscuit mix) with spices.
In a separate bowl, whisk together eggs, brown sugar, apple sauce, and lemon juice.
Fold the egg-sugar mixture and shredded zucchini into the pancake-spice mixture.
Fill each muffin cup with batter. Leave space to let the muffin rise.
Bake 10-15 minutes or until golden.
Remove muffins and cool on a wire rack.
Sprinkle muffins with a dusting of powdered sugar.