zucchini raisin bran muffins

Name: zucchini raisin bran muffins Recipe
Yield: 12
Ingredients: 2/3 cup all-purpose flour; 2/3 cup whole-wheat flour; 2/3 cup miller's bran (available at natural foods stores specialty foods shops and some supermarkets); 2 teaspoons double-acting baking powder; 3/4 teaspoon salt; 1 teaspoon cinnamon; 1/4 teaspoon ground cloves; 1 stick (1/2 cup) unsalted butter softened; 2/3 cup sugar; 2 large eggs; 1 teaspoon vanilla; 1/4 cup milk; 1/2 cup raisins; 1/2 cup chopped walnuts; 2 cups coarsely grated zucchini

Number of Servings: 12

Ingredients

2/3 cup all-purpose flour2/3 cup whole-wheat flour2/3 cup miller's bran (available at natural foods stores, specialty foods shops, and some supermarkets)2 teaspoons double-acting baking powder3/4 teaspoon salt1 teaspoon cinnamon1/4 teaspoon ground cloves1 stick (1/2 cup) unsalted butter, softened2/3 cup sugar2 large eggs1 teaspoon vanilla1/4 cup milk1/2 cup raisins1/2 cup chopped walnuts2 cups coarsely grated zucchini

Directions

Preheat the oven to 375°F. In a bowl whisk together the flours, the bran, the baking powder, the salt, the cinnamon, and the cloves. In a large bowl with an electric mixer cream the butter with the sugar until the mixture is light and fluffy, add the eggs, 1 at a time, beating well after each addition, and beat in the vanilla. Beat the flour mixture into the butter mixture, beat in the milk, and stir in the raisins, the walnuts, and the zucchini. Divide the batter among 12 well-buttered or paper-lined 1/2-cup muffin tins and bake the muffins in the middle of the oven for 25 to 30 minutes, or until a tester comes out clean. Turn the muffins out onto a rack and let them cool.

Number of Servings: 12

Recipe submitted by SparkPeople user KATEJSTONE.

Servings Per Recipe: 12

Nutritional Info Amount Per Serving

Calories: 175.6
Total Fat: 4.5 g
Cholesterol: 35.5 mg
Sodium: 242.3 mg
Total Carbs: 32.4 g
Dietary Fiber: 3.6 g
Protein: 4.5 g

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