squash muffins
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 206.0
- Total Fat: 10.2 g
- Cholesterol: 35.4 mg
- Sodium: 315.8 mg
- Total Carbs: 26.4 g
- Dietary Fiber: 0.8 g
- Protein: 2.9 g
View full nutritional breakdown of squash muffins calories by ingredient
Number of Servings: 12
Ingredients
-
. 1 1/2 cups flour (calls for cake flour, I use AP)
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon powdered ginger
1/4 teaspoon ground cloves
1/4 teaspoon salt
2/3 cup coarsely chopped toasted walnuts (optional)
2 large eggs
3/4 cup light brown sugar, firmly packed
1/2 cup vegetable oil (calls for safflower, I use canola)
2 cups grated zucchini, firmly packed
1/2 cup raisins (optional)
Directions
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
Recipe submitted by SparkPeople user WYTCHKYSS.
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
Recipe submitted by SparkPeople user WYTCHKYSS.