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Zucchini Muffins Recipe

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    Source: www.yumyum.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. 3 c Shredded zucchini

    2. 1/2c Coarsely chopped nuts

    3. 1/2ts Baking powder

    4. 1/2ts Ground cloves

    5. 1 ts Ground cinnamon

    6. 1 ts Salt

    7. 2 ts Baking soda Whole wheat flour

    8. 3 c All-purpose* or 4 Eggs

    9. 2 ts Vanilla

    10. 3/4c Vegetable oil

    11. 1 3/4c Sugar (about 3 medium)

    12. 1/2c Raisins if desired

    Instructions Jump to Ingredients ↑

    1. + Directions : * if using self-rising flour omit Baking soda, salt and Baking powder. You can make almost all of your favorite nut breads with this versatile. Heat oven to 350 degrees. Grease bottoms only of 24 medium muffin cups, 2-1/2 X 1-1/4 inches. Mix zucchini, sugar, oil, vanilla and eggs in large bowl. Stir in remaining ingredients. Fill muffin cups about 3/4 full. Bake 20 to 25 or until tops spring back when touched lightly. Cool 10 minutes. Cool completely. Wrap tightly and store at room temperatur up to 4 days, or refrigerate up to 10 days.

    2. DOZEN MUFFINS; 200 CALORIES PER MUFFIN.

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