Joyce's Zucchini Muffins

Joyce's Zucchini Muffins

4.5 of 5 (2)
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Nutritional Info
  • Servings Per Recipe: 18
  • Amount Per Serving
  • Calories: 130.2
  • Total Fat: 3.6 g
  • Cholesterol: 11.8 mg
  • Sodium: 37.0 mg
  • Total Carbs: 23.2 g
  • Dietary Fiber: 0.8 g
  • Protein: 1.9 g

View full nutritional breakdown of Joyce's Zucchini Muffins calories by ingredient
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Introduction

sift all dry ingredients together, Mix all wet ingredients together, and mix with dry just until blended . Do not overmix. put in muffin pans,and bake at 325 convention, or 400 regular oven, let cool, sift all dry ingredients together, Mix all wet ingredients together, and mix with dry just until blended . Do not overmix. put in muffin pans,and bake at 325 convention, or 400 regular oven, let cool,
Number of Servings: 18

Ingredients

    1 3/4 c cake flour
    1/4 c wheat flour
    3/4 c organic cane sugar(36 teaspoons)
    1/4 c vegetable oil
    teaspoon of baking powder
    teasoon of baking soda
    1 teaspoon vanilla
    1/2 teasoon cinnaminson
    1/4 teaspoon of nutmeg
    1 egg
    1 c plain soy milk
    2 cups shredded zucchini
    1/2 c raisins


Directions

I cooked these in the convention oven at 325 for 18 minutes. I made 6 large muffins for my husband, and 6 regular size muffins for me. but this recipe will make 18 regular muffins. Cook 25 min for large muffins and 18 min for regular muffins

Number of Servings: 18

Recipe submitted by SparkPeople user AURA2009.

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Member Ratings For This Recipe


  • Incredible!
    3 of 3 people found this review helpful
    Great Recipe! Will definitely make again. - 7/6/10

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  • Very light in flavor, perfect with a morning cup of coffee or as a guilt-free snack. Also, a great way to use up the zucchini growing in my garden - 7/24/17

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  • 0 of 1 people found this review helpful
    Looking forward to preparing this evening for breakfast tomorrow! - 5/13/11

    Was this review helpful?   yes  No