Good breakfast, Good Morning!

I certainly believe breakfast is the most important meal of the day. I know I just don't function well if I don't have some solid food in my belly in the morning. Being that I love to bake, muffins and scones feature at breakfast often (although not so much recently since the hubby has been cooking breakfast while I bathe the boys--division of labor is such a welcome relief). Anyway, a few days ago I was at the fruit and vegetable store and on a whim picked up a zucchini thinking I'd make some zucchini bread. I wanted a small one but they only had large ones. I used half to make a really awful zucchini bread--the hit and miss of trying out internet recipes and not using your own common baking sense. So the bread kind of just sat there and got stale even though the hubby nobly tried to put butter and jam on it to make it kind of edible so it wouldn't go to waste. Eventually, even he gave up. Not to be discouraged and with the other half of the zucchini sitting in the fridge, I thought it would be a great idea to make zucchini muffins. I hit the net again and found a recipe for fat free Zucchini Muffins. I was impressed by the relatively small amount of sugar and drawn to the cinnamon sugar topping. They are delicious! And the addition of the nuts and raisins adds a certain heartiness that makes them perfect for breakfast. They're very easy to make too even without a mixer and it's a plus that they're low fat. I've copied the recipe below:

(Recipe courtesy of: Fatfree Vegan Kitchen)

Zucchini Muffins with Cinnamon-Crumb Topping

There's just a little bit of margarine in the crumb topping which, divided over 12 muffins, doesn't even affect the fat count. But leave it off if you want--or double it, if you're feeling decadent.

Dry ingredients:
2 cups white whole wheat flour
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon nutmeg
1/2 cup sugar
1/4 cup raisins
1/4 cup chopped walnuts (optional)

Wet ingredients:
1 1/2 teaspoons Ener-G egg replacer
2 tablespoons water
1 1/4 cup shredded zucchini, packed
1 tablespoon lemon zest
1 teaspoon lemon juice
1 tablespoon agave nectar (or other liquid sweetener)
1 1/4 cups fat-free soymilk or other non-dairy milk

Optional Cinnamon Crumb Topping:
1 teaspoon margarine
1/2 tablespoon demerara sugar
1/2 tablespoon flour
1/4 teaspoon cinnamon
(Use a fork to combine until crumbly.)

Preheat oven to 400 F. Line a muffin pan with paper or silicone liners or spray well with non-stick spray.

Line a large mixing bowl, combine the dry ingredients. In a medium bowl, whisk the Ener-G egg replacer powder with the water until foamy. Add the remaining wet ingredients and stir to combine.

Add the wet ingredients to the dry and stir just until combined. Do not over-stir. Batter will be very heavy. Spoon into muffin cups, dividing batter equally among the cups. Sprinkle the center of each muffin with a little Cinnamon Crumb Topping, if desired, and bake until a toothpick comes out clean, about 20 minutes.