Zucchini Muffins (adapted from Taste of Home)
- Number of Servings: 6
Ingredients
3/4 cup all-purpose flour1/2 cup sugar1/4 teaspoon baking powder1/4 teaspoon baking soda1/4 teaspoon salt1/4 teaspoon ground cinnamon1 egg1/4 cup canola oil1 cup finely shredded unpeeled zucchini1/2 cup chopped walnuts (optional, not calculated in calories)1/4 cup dried currants or chopped raisins (optional, not calculated in calories)
1) In a bowl, combine the first six ingredients. Combine the egg and oil; stir into dry ingredients just until moistened. Fold in the zucchini, walnuts and currants if using.
2) Coat muffin cups with cooking spray or use paper liners; fill three-fourths full with batter. Bake at 350° for 22-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Yield: 6 muffins.
Serving Size: makes 6 muffins
Number of Servings: 6
Recipe submitted by SparkPeople user TRACY41236.
2) Coat muffin cups with cooking spray or use paper liners; fill three-fourths full with batter. Bake at 350° for 22-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Yield: 6 muffins.
Serving Size: makes 6 muffins
Number of Servings: 6
Recipe submitted by SparkPeople user TRACY41236.
Nutritional Info Amount Per Serving
- Calories: 219.8
- Total Fat: 10.1 g
- Cholesterol: 31.0 mg
- Sodium: 183.0 mg
- Total Carbs: 30.5 g
- Dietary Fiber: 1.1 g
- Protein: 2.9 g