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Best Yet Zucchini Muffins

Ingredients
  Eggs 2
  Sugar 1 Cup (16 tbs)
  Oil 1⁄2 Cup (8 tbs)
  Vanilla 1 Tablespoon
  Shredded zucchini 2 Cup (32 tbs) (Unpeeled)
  Flour 2 Cup (32 tbs)
  Soda 1 Teaspoon
  Baking powder 1⁄4 Teaspoon
  Salt 1⁄2 Teaspoon
  Cinnamon 1 1⁄2 Teaspoon
  Raisins 1 Cup (16 tbs)
  Chopped nuts 1⁄2 Cup (8 tbs)
Directions

Combine first four ingredients, mixing well.
Stir in zucchini; set aside.
Combine next five ingredients.
Reserve 1/4 cup flour mixture and toss with raisins and nuts.
Make a well in center of flour mixture.
Add zucchini mixture to dry ingredients, stirring just until moistened.
Stir in raisins and nuts.
Spoon into greased muffin cups, filling 2/3 full.
Bake at 350 degrees for 20 minutes.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Snack
Method: 
Baked
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Zucchini
Interest: 
Everyday, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
20 Minutes
Ready In: 
25 Minutes
Servings: 
8

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4.107145
Average: 4.1 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 489 Calories from Fat 186

% Daily Value*

Total Fat 21 g32%

Saturated Fat 3.1 g15.6%

Trans Fat 0 g

Cholesterol 52.9 mg17.6%

Sodium 360.3 mg15%

Total Carbohydrates 70 g23.5%

Dietary Fiber 3.2 g12.6%

Sugars 39.6 g

Protein 8 g15.6%

Vitamin A 2.5% Vitamin C 9.7%

Calcium 6.1% Iron 12.8%

*Based on a 2000 Calorie diet

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Best Yet Zucchini Muffins Recipe