Ingredients:
1/4 cup flour
1 1/2 tablespoons margarine
1 1/2 tablespoons sugar
1/4 teaspoon cinnamon
1 cup flaked cereal ( I used Post Honey Bunches Of Oats)
1 cup shredded zucchini ( no need to peel, this is about 1/2 of a medium zucchini)
1/2 cup unsweetened applesauce
1/4 cup oil
1/2 teaspoon vanilla
3/4 cup whole wheat flour
3/4 cup unbleached all-purpose flour
1/3 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 cup soymilk, or more
1/3 cup chopped walnuts (optional)
Directions:
Preheat oven to 400 degrees F.
Spray either 6 large muffin baking cup pan or 12 small muffin cups with cooking spray.
Make the topping, combine flour, cinnamon and sugar, cutting in margarine until mixture resembles coarse crumbs and set aside.
In a large bowl, mix together the cereal, shredded zucchini and applesauce.
Set aside for 5 minutes, or until cereal is softened.
Once cereal is soft, add the oil and the vanilla.
Stir together flours, sugar, baking powder, baking soda, salt and cinnamon in a medium bowl and set aside.
Add the flour mixture to the zucchini mixture, stirring until combined, you will need to add the soy milk to make it not such a stiff dough, you may need up to 1/4 cup or more.
Stir in chopped walnuts (if using).
Divide the mixture to muffin cups evenly.
Sprinkle the muffins evenly with the topping.
Bake for about 20 minutes, until golden and a toothpick inserted into the center of a muffin comes out clean.
Place on cooling rack, cover with a tea towel for 5 minutes.
After the five minutes, run a butter knife around the muffins, then remove very carefully, they are very soft and delicate.
Cool completely, place in tupperware lined with a paper towel.
Freeze after 1-2 days, wrapped in plastic wrap.
These would also be good with 1/2 cup cinnamon chips in place of the walnuts.
Servings: Serve
Time preparation: 10 min.
Time total: 30 min.