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Walnut Zucchini Muffins Recipe
Walnut Zucchini Muffins Recipe photo by Taste of Home

Walnut Zucchini Muffins Recipe

Read Reviews (2)
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Shredded zucchini adds moistness to these tender muffins dotted with raisins and chopped walnuts. “If you have a surplus of zucchini in summer as most of us do, this is a good way to use some of it,” assures Harriet Stichter of Milford, Indiana.
TOTAL TIME: Prep: 15 min. Bake: 20 min.
MAKES:12 servings
TOTAL TIME: Prep: 15 min. Bake: 20 min.
MAKES: 12 servings

Ingredients

  • 1 cup King Arthur Unbleached All-Purpose Flour
  • 3/4 cup King Arthur Premium 100% Whole Wheat Flour
  • 2/3 cup packed brown sugar
  • 2 teaspoons baking powder
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 2 eggs
  • 3/4 cup milk
  • 1/2 cup butter, melted
  • 1 cup shredded zucchini
  • 1 cup chopped walnuts
  • 1/2 cup raisins

Nutritional Facts

1 serving (1 each) equals 281 calories, 15 g fat (6 g saturated fat), 58 mg cholesterol, 267 mg sodium, 33 g carbohydrate, 2 g fiber, 7 g protein.

Directions

  1. In a large bowl, combine the first six ingredients. In another bowl, whisk the eggs, milk and butter; stir into dry ingredients just until moistened. Fold in the zucchini, walnuts and raisins.
  2. Fill greased muffin cups three-fourths full. Bake at 375° for 18-20 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Yield: 1 dozen.
Originally published as Walnut Zucchini Muffins in Simple & Delicious September/October 2006, p42

Nutritional Facts

1 serving (1 each) equals 281 calories, 15 g fat (6 g saturated fat), 58 mg cholesterol, 267 mg sodium, 33 g carbohydrate, 2 g fiber, 7 g protein.

Reviews for Walnut Zucchini Muffins(2)

AVERAGE RATING
   (2)
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MY REVIEW
Reviewed Mar. 15, 2014 Edited Mar. 23, 2014

Moist, delicious & not too sweet or spicy...Just right!

MY REVIEW
Reviewed Sep. 2, 2013

they were so good

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