Stacy'S Muffins
Stacy's Muffins are moist, flavorful treats packed with zucchini, carrots, or bananas, enhanced with warm spices, perfect for breakfast or a healthy snack for all ages.
Ingredients
- 1/2 cup nonfat dry milk ⓘ
- 1/2 cup firmly packed brown sugar
- 1/2 cup water ⓘ
- 3 tablespoons vegetable oil ⓘ
- 1 teaspoon vanilla ⓘ
- 1 teaspoon cinnamon ⓘ
- 1 egg white ⓘ
- 1 cup flour ⓘ
- 1/2 cup whole wheat flour ⓘ
- 1/4 cup wheat germ ⓘ
- 1/4 teaspoon baking powder ⓘ
- 2 teaspoons baking soda ⓘ
- 1 teaspoon ginger ⓘ
- 1 teaspoon nutmeg ⓘ
- 1 cup shredded zucchini or carrots or a combination, or 3/4 cup mashed banana or canned pumpkin ⓘ
Instructions
- Stir together nonfat dry milk, brown sugar, water, vegetable oil, egg white, and vanilla in a medium bowl.
- Combine flours, wheat germ, baking soda, baking powder, cinnamon, ginger, and nutmeg; stir into the sugar mixture.
- Stir in the remaining ingredients (shredded zucchini, carrots, mashed banana, or canned pumpkin) except sesame seed.
- Pour the batter into 12 paper muffin cups or greased muffin pans.
- Sprinkle the muffins with sesame seed.
- Bake at 400°F (200°C) for 15 to 20 minutes until a toothpick inserted in the center comes out clean.
- Remove from pans and let cool.
Tips & Substitutions
For a lighter texture, consider replacing half of the whole wheat flour with almond flour. If you prefer a sweeter muffin, add an extra tablespoon of brown sugar. To enhance moisture, you can include 1/4 cup of unsweetened applesauce. If you have allergies, substitute the egg white with 1/4 cup of applesauce or a flax egg. These muffins are versatile, suitable for any meal.
Serving Suggestions
These muffins are perfect for breakfast or a healthy snack. They pair beautifully with a dollop of yogurt or a drizzle of honey. For a special treat, serve them alongside Sylvia'S Hot Fudge Sauce for dipping. They also make a delightful addition to a brunch spread, served with fresh fruit or a light salad.
Storage & Reheating
Store leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to a week. To reheat, place in a microwave for about 15-20 seconds or in an oven at 350°F (175°C) for 5-10 minutes until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Stacy'S Muffins contains roughly 214 calories, with 4g protein, 39g carbohydrates, and 5g fat. It is a good source of calcium (13% of the Daily Value). Note that it is relatively high in sodium, at 756mg per serving (33% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen zucchini or carrots in this recipe?
Yes, you can use frozen zucchini or carrots! Just make sure to thaw and drain excess moisture before adding them to the batter, as this will help maintain the right consistency.
How can I make these muffins vegan?
To make these muffins vegan, substitute the egg white with a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) and replace the nonfat dry milk with a plant-based milk powder or simply use almond milk in place of the water.
What can I serve with these muffins?
These muffins are delicious on their own but can be served with a variety of spreads. Try pairing them with almond butter or cream cheese for added flavor. They also complement a cup of tea or coffee for a cozy afternoon snack.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).