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Nutrition Facts
| Serving Size | |
| Amount Per Serving |
| Calories | 364 |
| % Daily Value |
| Total Fat 20g | 49% |
| Cholesterol 31mg | |
| Sodium 325mg | |
| Total Carbohydrate 42g | 46% |
| Dietary Fiber 3g | 3% |
| Protein 6g | 7% |
Prep Time |
Cook Time |
Total Time |
Makes |
Calories |
20 min. |
30 min. |
50 min. |
12 |
364 |
Zucchini Raisin Pecan Muffins
There's nothing like eating a homemade muffin, and it's even more pleasing for parents and loved ones to see their children and others bite into this nutritious and delectable zucchini treat. Have it for breakfast, brunch, or as a light snack.
Ingredients:
| 3 cups grated fresh zucchini
|
| 2 large eggs,beaten
|
| 1/3 cup packed brown sugar
|
| 2 teaspoons pure vanilla extract
|
| 1 tbsp. of orange zest
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| 2/3 cup vegetable oil
|
| Non-stick spray for muffin pan
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| 2 teaspoons baking soda
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| 1/2 teaspoon salt
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| 3 cups unbleached all-purpose flour
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| 2 teaspoons ground cinnamon
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| 1/2 teaspoon ground nutmeg
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| 1/2 cup chopped pecans
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| 1/4 cup raisins |
Instructions:
| 1 | Set oven to 350 degrees
|
| 2 | Grate using a large box or cheese grater your clean/washed zucchini (cut off the top and leave skin on. Place grated zucchini onto a large plate.
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| 3 | Using another large bowl, whisk the eggs, brown sugar, and vanilla. Stir in the grated zucchini, vegetable oil, baking soda, and salt.
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| 4 | In a separate bowl, whisk the flour with the cinnamon and nutmeg. Add the dry ingredients to the zucchini mix and stir well. Toss in the pecans, orange zest, and raisins.
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| 5 | Spray non-stick onto a muffin tin (holds 12 or 6). Spoon batter into the cups 3/4 full. Bake for 25 to 30 minutes or until a toothpick inserted into one of the muffins comes out clean.
|
| 6 | Place pan onto a wire rack to cool for about 15 minutes. Remove all muffins carefully and store in an airtight container. Don’t put the lid on until all muffins are room temperature.
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