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Zucchini-Lemon Muffins

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Submitted by deneli17

YIELD

servings

PREP

25 min

COOK

20 min

READY

45 min

Ingredients

2 ¼ 532
½ 118
CUP ML SUGAR
2 1E+1
TEASPOONS ML BAKING POWDER
1 5
TEASPOON ML BAKING SODA
1 ½ 355
CUPS ML ZUCCHINI
shredded
¾ 177
¼ 59
CUP ML VEGETABLE OIL
2 3E+1
TABLESPOONS ML LEMON JUICE
1 5
TEASPOON ML LEMON ZEST
grated

Directions

Preheat oven to 350℉ (180℃). Line 12 2½ inch muffing pans with paper baking cups; set aside.

In large mixing bowl combine flour, sugar, baking powder, and baking soda; set aside.

In medium mixing bowl combine remaining ingredients, stirring to combine; add to flour mixture and stir until moistened.

Fill each baking cup with an equal amount of batter. Bake in center oven rack for 20 minutes or until golden and toothpick comes out dry. Remove from oven to wire rack and let cool.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 212g (7.5 oz)
Amount per Serving
Calories 522 28% from fat
 % Daily Value *
Total Fat 16g 25%
Saturated Fat 2g 11%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 227mg 9%
Total Carbohydrate 27g 27%
Dietary Fiber 3g 10%
Sugars g
Protein 27g
Vitamin A 5% Vitamin C 20%
Calcium 9% Iron 25%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
 
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