Walnut Zucchini Muffins

Name: Walnut Zucchini Muffins
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 1 dozen.
Ingredients: 1 cup all-purpose flour; 3/4 cup whole wheat flour; 2/3 cup packed brown sugar; 2 teaspoons baking powder; 3/4 teaspoon ground cinnamon; 1/2 teaspoon salt; 2 large eggs, room temperature; 3/4 cup 2% milk; 1/2 cup butter, melted; 1 cup shredded zucchini; 1 cup chopped walnuts; 1/2 cup raisins

TOTAL TIME: Prep: 20 min. Bake: 20 min. YIELD: 1 dozen.

Shredded zucchini adds makes these walnutty muffins extra tender. If you have lots of zucchini in summer as many of us do, this is a good way to use some of it. —Harriet Stichter, Milford, Indiana

Ingredients

1 cup all-purpose flour
3/4 cup whole wheat flour
2/3 cup packed brown sugar
2 teaspoons baking powder
3/4 teaspoon ground cinnamon
1/2 teaspoon salt
2 large eggs, room temperature
3/4 cup 2% milk
1/2 cup butter, melted
1 cup shredded zucchini
1 cup chopped walnuts
1/2 cup raisins

Directions

1. Preheat oven to 375°. In a large bowl, whisk the first 6 ingredients. In another bowl, whisk eggs, milk and melted butter until blended. Add to flour mixture; stir just until moistened. Fold in zucchini, walnuts and raisins.
2. Fill 12 greased muffin cups three-fourths full. Bake 18-20 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pan to a wire rack. Serve warm.

Nutrition Facts

1 muffin: 281 calories, 15g fat (6g saturated fat), 53mg cholesterol, 250mg sodium, 33g carbohydrate (17g sugars, 2g fiber), 6g protein.

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