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Zucchini Nut Muffins Recipe
|Brown sugar||1⁄2 Cup (8 tbs)|
|Honey||1⁄2 Cup (8 tbs)|
|Melted margarine||1⁄2 Cup (8 tbs)|
|Flour||1 3⁄4 Cup (28 tbs)|
|Baking powder||1⁄2 Teaspoon|
|Rolled oats||1 Cup (16 tbs)|
|Nuts||1⁄2 Cup (8 tbs), chopped|
|Raisins||1⁄2 Cup (8 tbs)|
|Zucchini||2 Cup (32 tbs), shredded|
Calories 460 Calories from Fat 163
% Daily Value*
Total Fat 18 g28%
Saturated Fat 3.5 g17.4%
Trans Fat 0 g
Cholesterol 52.9 mg
Sodium 493.5 mg20.6%
Total Carbohydrates 69 g23%
Dietary Fiber 4 g16.1%
Sugars 36 g
Protein 9 g17.6%
Vitamin A 12.2% Vitamin C 9.5%
Calcium 7.8% Iron 13.9%
*Based on a 2000 Calorie diet
In another bowl, mix flour, soda, salt, baking powder, nutmeg and cinnamon.
Add to egg mixture and stir until moist.
Stir in oats, nuts, raisins and zucchini.
Spoon into well-greased muffin tins (or use paper liners), filling 3/4 full.
Bake at 350 degrees for25 minutes, oruntil toothpick comes out clean .
Freezes very well, but cool completely first.
Nice to have on hand for break fast.