squash muffins

Name: squash muffins Recipe
Yield: 12
Ingredients: Steps:; 1. Preheat to 350 degrees F.; 2. In a small bowl combine the flour baking soda spices and walnuts (if using I don't) and whisk to blend.; 3. In a mixing bowl beat the eggs sugar and oil for two to three minutes or until very smooth. Add the zucchini and beat just until smooth. Add the dry ingredients and raisins if using and beat until completely moistened.; 4. Scrape the batter into prepared muffin tins filling each cup 3/4 full and bake 20 to 25 minutes or until a cake tester inserted in the centre comes out clean. Cool in the pan on a rack for 5 minutes. Unmold onto the rack. Cool and wrap airtight.; (Recipe notes that they keep 3 days room temperature 5 refrigerated and 3 months frozen.

Number of Servings: 12

Ingredients

Steps:1. Preheat to 350 degrees F.2. In a small bowl, combine the flour, baking soda, spices and walnuts (if using, I don't) and whisk to blend.3. In a mixing bowl beat the eggs, sugar and oil for two to three minutes or until very smooth. Add the zucchini and beat just until smooth. Add the dry ingredients and raisins if using and beat until completely moistened.4. Scrape the batter into prepared muffin tins, filling each cup 3/4 full, and bake 20 to 25 minutes or until a cake tester inserted in the centre comes out clean. Cool in the pan on a rack for 5 minutes. Unmold onto the rack. Cool and wrap airtight.(Recipe notes that they keep 3 days room temperature, 5 refrigerated, and 3 months frozen.

Directions

Number of Servings: 12

Recipe submitted by SparkPeople user WYTCHKYSS.

Servings Per Recipe: 12

Nutritional Info Amount Per Serving

Calories: 205.9
Total Fat: 10.2 g
Cholesterol: 35.4 mg
Sodium: 315.7 mg
Total Carbs: 26.4 g
Dietary Fiber: 0.8 g
Protein: 2.9 g

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