Zucchini Muffins (adapted from Taste of Home)
Nutritional Info
- Servings Per Recipe: 6
- 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
View full nutritional breakdown of Zucchini Muffins (adapted from Taste of Home) calories by ingredient
Number of Servings: 6
Ingredients
-
3/4 cup all-purpose flour
1/2 cup sugar
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1 egg
1/4 cup canola oil
1 cup finely shredded unpeeled zucchini
1/2 cup chopped walnuts (optional, not calculated in calories)
1/4 cup dried currants or chopped raisins (optional, not calculated in calories)
Directions
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.
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