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Severe Weather Alert Update: 2:00 pm, Dec. 10, 2018

All Wake Forest Baptist Health clinics and Urgent Care locations in Winston-Salem and Hickory will open at 10 am on Tuesday, Dec., 11.
Locations in Asheboro, Lexington, Wilkes, High Point, Greensboro, Mt. Airy and Elkin will open at 12 pm on Tuesday, Dec. 11, except for the following locations which will open at 10 am: 
Urgent Care - Palladium in High Point
Hematology Oncology - Elkin

If you have questions, please contact your clinic directly. Find your clinic online. 

Information for employees: Staff and faculty members are encouraged to review the Severe Weather Policy and the Severe Weather Guidelines for information related to attendance and notification procedures. [Employee Access Only]

    Disappearing Zucchini Muffins

    Disappearing Zucchini Muffins

    Note:You don't have to peel the zucchini before shredding it for this recipe. It won't affect the taste and the peel will provide some extra fiber.

    Prep time: 30 minutes

    What you need:

    • 11/2 c. shredded zucchini (about 2 small)
    • 2 c. whole-grain pancake or biscuit mix
    • 1 tsp. cinnamon
    • 1 teaspoon allspice
    • 2 eggs
    • 3/4 c. brown sugar
    • 1/4 c. unsweetened applesauce
    • 2 tsp. fresh lemon juice
    • powdered sugar (enough to dust the muffins)

    Equipment and supplies:

    • oven (you'll need help from an adult assistant)
    • bowls — one large, one medium
    • grater — a plastic grater is safest for kids
    • measuring cups and spoons
    • muffin tin and paper liners

    What to do:

    1. Wash zucchini and remove ends.
    2. Shred zucchini using largest holes on grater.
    3. Wrap grated zucchini in a couple of paper towels and squeeze to remove water.
    4. Measure 11/2 cups of squeezed-dry zucchini.
    5. Preheat oven to 375°F (190°C).
    6. Line a 12-cup muffin tin with paper liners.
    7. In a large bowl, mix whole-grain pancake mix (or biscuit mix) with spices.
    8. In a separate bowl, whisk together eggs, brown sugar, applesauce, and lemon juice.
    9. Fold the egg-sugar mixture and shredded zucchini into the pancake-spice mixture; do not overmix.
    10. Fill each muffin cup 2/3 full with batter.
    11. Bake 10-15 minutes or until golden.
    12. Remove muffins from tin (with help from your adult assistant) and cool on a wire rack.
    13. Sprinkle muffins with a dusting of powdered sugar.

    How much does this recipe make?
    About a dozen muffins.

    Reviewed by: Allison Brinkley, RD, CNSC, LD/N