Joyce's Zucchini Muffins
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
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
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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.
Number of Servings: 18
Recipe submitted by SparkPeople user AURA2009.
Member Ratings For This Recipe
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