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Zucchini Spice Muffins

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Submitted by kati

YIELD

servings

PREP

25 min

COOK

20 min

READY

45 min

Ingredients

1 ¼ 296
¾ 177
CUP ML SUGAR
½ 118
CUP ML PECANS
chopped
¼ 59
CUP ML ROLLED OATS
quick cooking, uncooked
1 ½ 7.5
TEASPOONS ML BAKING POWDER
½ 2.5
TEASPOON ML SALT
¾ 3.8
TEASPOON ML CINNAMON
½ 2.5
TEASPOON ML GINGER
½ 2.5
TEASPOON ML NUTMEG
2 2
LARGE LARGE EGGS
1 1
MEDIUM MEDIUM ZUCCHINI
finely shredded
¾ 177
CUP ML VEGETABLE OIL

Directions

Prepare 12 muffin cups.

In large bowl mix flour, sugar, nuts, oats, baking powder, salt and spices.

In separate bowl beat eggs with fork; stir in zucchini and oil.

Pour egg mixture all at once into flour mixture; stir just until moistened. (Batter will be lumpy)

Bake 20 minutes at 400.

Optional: Dip tops of warm muffins in 4 tablespoons melted butter, then in a mixture of 1 tablespoon cinnamon and ½ cup of sugar.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 217g (7.7 oz)
Amount per Serving
Calories 826 59% from fat
 % Daily Value *
Total Fat 54g 84%
Saturated Fat 7g 36%
Trans Fat 0g
Cholesterol 106mg 35%
Sodium 336mg 14%
Total Carbohydrate 26g 26%
Dietary Fiber 4g 17%
Sugars g
Protein 21g
Vitamin A 5% Vitamin C 14%
Calcium 8% Iron 19%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 
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