Healthy Zucchini Muffins
|Whole wheat pastry flour||1 1⁄2 Cup (24 tbs)|
|Ground cinnamon||2 Teaspoon|
|Baking powder||1 Teaspoon|
|Baking soda||1 Teaspoon|
|Nutmeg||1⁄2 Teaspoon, grated|
|Eggs/3/4 cup fat free egg substitute||3|
|Canola oil||1⁄2 Cup (8 tbs)|
|Honey||1⁄2 Cup (8 tbs)|
|Minced ginger||2 Teaspoon|
|Zucchini||3 Cup (48 tbs), shredded|
|Walnuts||1 Cup (16 tbs), chopped|
|Raisins||1⁄3 Cup (5.33 tbs)|
|Unbleached flour||2 Tablespoon|
In a medium bowl, combine the whole wheat flour, cinnamon, baking powder, baking soda, and nutmeg.
In a large bowl, whisk together the eggs, oil, honey, ginger, and vanilla until smooth.
Stir in the zucchini and 2/3 cup of the walnuts.
Add the dry ingredients and stir just until moistened; do not overmix.
Coat a 10" Bundt pan with no-stick spray.
In a cup, combine the raisins, unbleached flour, and remaining 1/3 cup walnuts.
Sprinkle the mixture in the bottom of the pan.
Add the batter to the pan.
Place the pan in the microwave on an inverted glass pie plate.
Microwave on high for 13 to 15 minutes, rotating the pan a quarter turn every 3 minutes during this time, until the bread begins to shrink away from the sides of the pan.
Let stand for 5 minutes.
Serving size: Complete recipe
Calories 3095 Calories from Fat 1715
% Daily Value*
Total Fat 197 g303.3%
Saturated Fat 20 g100.1%
Trans Fat 0.4 g
Cholesterol 634.4 mg211.5%
Sodium 2028.2 mg84.5%
Total Carbohydrates 310 g103.2%
Dietary Fiber 33.3 g133%
Sugars 170.7 g
Protein 55 g109.1%
Vitamin A 30.5% Vitamin C 112.7%
Calcium 81.7% Iron 82.9%
*Based on a 2000 Calorie diet