Zucchini Muffins Recipe
Ingredients
| All purpose flour | 1 Cup (16 tbs) | |
| Whole wheat flour | 1 Cup (16 tbs) | |
| Baking powder | 1 1⁄2 Teaspoon | |
| Baking soda | 1⁄2 Teaspoon | |
| Cinnamon | 1 Teaspoon | |
| Allspice | 1⁄2 Teaspoon | |
| Salt | 1 Teaspoon | |
| Egg | 1 | |
| Cooking oil | 1⁄4 Cup (4 tbs) | |
| Granulated sugar | 1⁄2 Cup (8 tbs) | |
| Zucchini | 1 Cup (16 tbs), grated | |
| Milk | 1⁄2 Cup (8 tbs) |
Nutrition Facts
Serving size: Complete recipe
Calories 2024 Calories from Fat 672
% Daily Value*
Total Fat 76 g117%
Saturated Fat 13.4 g66.9%
Trans Fat 0 g
Cholesterol 222.8 mg74.3%
Sodium 3352.9 mg139.7%
Total Carbohydrates 308 g102.6%
Dietary Fiber 23.8 g95.2%
Sugars 109.4 g
Protein 43 g85%
Vitamin A 12.9% Vitamin C 37.1%
Calcium 85.7% Iron 76.1%
*Based on a 2000 Calorie diet
Directions
1) Grease the muffin cups.
MAKING
2) In a large bowl, combine first seven dry ingredients
3) Stir thoroughly together.
4) In the center of dry ingredients, make a well.
5) In separate bowl beat eggs until frothy
6) Add milk, oil, sugar and zucchini.
7) Pour the egg mix into well.
8) Stir enough to moisten.
9) If batter is lumpy, let it be like this.
10) Fill muffin tins 3/4 full with muffin batter.
11) Bake at 400°F (200°C) in oven for 20-25 minutes.
12) Let the muffins rest for 5 minutes then remove from cups.
SERVING
13) Serve the warm muffins with tea of coffee.
Chef
