Zucchini muffins
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | cup | Flour |
| ½ | teaspoon | Baking powder |
| ¾ | teaspoon | Cinnamon |
| ¼ | teaspoon | Ground nutmeg |
| ½ | teaspoon | Baking soda |
| ⅛ | teaspoon | Salt |
| 8 | teaspoons | Sugar |
| ½ | teaspoon | Vanilla |
| 2 | tablespoons | Water |
| 1 | tablespoon | Plus |
| 1 | teaspoon | Vegetable oil |
| 2 | Eggs | |
| 1 | cup | Shredded unpeeled zucchini |
| ¼ | cup | Raisins |
Directions
Preheat oven to 350. Combine dry ingredients in one bowl and the wet ingredients except zucchini and raisins in another. Mix together just until moistened. Stir in zucchini and raisins. Divide among 8 nonstick muffin cups. Bake 15-17 minutes, until lightly browned. Cool in pan 10 minutes.
Per serving: 3g protein, 4g fat, 14g carb., 93mg sodium, 69mg chol., 118 calories.
From: Carolyn Shaw Date: 09-12-94