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Zucchini Nut Muffins

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Ingredients
  Eggs 2
  Brown sugar 1⁄2 Cup (8 tbs)
  Honey 1⁄2 Cup (8 tbs)
  Melted margarine 1⁄2 Cup (8 tbs)
  Vanilla 1 Teaspoon
  Flour 1 3⁄4 Cup (28 tbs)
  Soda 1 Teaspoon
  Salt 1 Teaspoon
  Baking powder 1⁄2 Teaspoon
  Nutmeg 1⁄2 Teaspoon
  Cinnamon 2 Teaspoon
  Rolled oats 1 Cup (16 tbs)
  Nuts 1⁄2 Cup (8 tbs), chopped
  Raisins 1⁄2 Cup (8 tbs)
  Zucchini 2 Cup (32 tbs), shredded
Directions

In a large bowl, beat eggs, then beat in sugar, honey, margarine and vanilla.
In another bowl, mix flour, soda, salt, baking powder, nutmeg and cinnamon.
Add to egg mixture and stir until moist.
Stir in oats, nuts, raisins and zucchini.
Spoon into well-greased muffin tins (or use paper liners), filling 3/4 full.
Bake at 350 degrees for25 minutes, oruntil toothpick comes out clean .
Serve warm.
Freezes very well, but cool completely first.
Nice to have on hand for break fast.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Snack
Method: 
Baked
Restriction: 
Lacto Ovo Vegetarian
Interest: 
Everyday, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
30 Minutes
Ready In: 
35 Minutes
Servings: 
8

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