Zucchini and Carrot Muffins Recipe
Ingredients
| All purpose flour | 1 1⁄2 Cup (24 tbs) | |
| Sugar | 1⁄2 Cup (8 tbs) | |
| Baking powder | 1 Teaspoon | |
| Ground cinnamon | 1⁄2 Teaspoon | |
| Salt | 1⁄2 Teaspoon | |
| Zucchini | 1 Cup (16 tbs), grated | |
| Walnuts | 1⁄2 Cup (8 tbs), chopped | |
| Raisins | 1⁄2 Cup (8 tbs) | |
| Egg | 1 | |
| Vegetable oil | 1⁄3 Cup (5.33 tbs) | |
| Carrot | 1 Cup (16 tbs), grated | |
| Carrot | 1 Cup (16 tbs), grated |
Nutrition Facts
Serving size: Complete recipe
Calories 2519 Calories from Fat 992
% Daily Value*
Total Fat 114 g175.4%
Saturated Fat 14.6 g73.2%
Trans Fat 0 g
Cholesterol 211.5 mg70.5%
Sodium 1637.6 mg68.2%
Total Carbohydrates 353 g117.8%
Dietary Fiber 21.6 g86.4%
Sugars 169.7 g
Protein 40 g80%
Vitamin A 865.5% Vitamin C 65%
Calcium 64.7% Iron 82%
*Based on a 2000 Calorie diet
Directions
Mix in remaining ingredients until just moistened.
Spoon batter into greased medium muffin pans.
Bake 20 to 24 minutes on LOW MIX 400°F, or until tops spring back when touched lightly with finger.
Chef
