Zucchini Muffins
TOTAL TIME: Prep: 20 min. Bake: 25 min.
YIELD: 6 muffins.
These yummy currant, walnut and zucchini muffins are an excellent and tasty way to use up surplus zucchini from your garden. —Peg Gausz, Watchung, New Jersey
Ingredients
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3/4 cup all-purpose flour
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1/2 cup sugar
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1/4 teaspoon baking powder
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1/4 teaspoon baking soda
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1/4 teaspoon salt
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1/4 teaspoon ground cinnamon
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1 large egg, room temperature
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1/4 cup canola oil
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1 cup finely shredded unpeeled zucchini
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1/2 cup chopped walnuts
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1/4 cup dried currants or chopped raisins
Directions
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1.
Preheat oven to 350°. Coat muffin cups with cooking spray or use paper liners; set aside.
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2.
In a bowl, combine the first 6 ingredients. Combine egg and oil; stir into dry ingredients just until moistened. Fold in the zucchini, walnuts and currants.
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3.
Fill muffin cups three-fourths full with batter. Bake until a toothpick in center comes out clean, 22-25 minutes. Cool for 5 minutes before removing from pan to a wire rack.
Nutrition Facts
1 muffin: 318 calories, 16g fat (1g saturated fat), 35mg cholesterol, 180mg sodium, 40g carbohydrate (25g sugars, 2g fiber), 6g protein.
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