Zucchini Muffins from Healthy Diabetic Recipes

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If you are unsure whether this Zucchini Muffins recipe is suitable for your personal diabetic diet, please consult your doctor or a qualified nutritionalist.

"A man accustomed to American food and American domestic cookery would not starve to death suddenly in Europe, but I think he would gradually waste away, and eventually die."

~ 'A Tramp Abroad', Mark Twain (Samuel Langhorne Clemens) (1835-1910)

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Zucchini Muffins Recipe

Recipe Ingredients:

3/4 cup Flour
1/2 tsp Baking powder
3/4 tsp Cinnamon
1/4 tsp Ground nutmeg
1/2 tsp Baking soda
1/8 tsp Salt
8 tsp Sugar
1/2 tsp Vanilla
2 tbsp Water
1 tbsp Vegetables oil, +
1 tsp Vegetable oil
2 Eggs
1 cup Zucchini, shredded unpeeled
1/4 cup Raisins

Recipe Instructions:

Preheat oven to 350. Combine dry ingredients in one bowl and the wet
ingredients except zucchini and raisins in another. Mix together just until
moistened. Stir in zucchini and raisins. Divide among 8 nonstick muffin
cups. Bake 15-17 minutes, until lightly browned. Cool in pan 10 minutes.

Per serving: 3g protein, 4g fat, 14g carb., 93mg sodium, 69mg chol., 118
calories.

Servings: 8

"Enchant, stay beautiful and graceful, but do this, eat well. Bring the same consideration to the preparation of your food as you devote to your appearance. Let your dinner be a poem, like your dress."
~ Charles Pierre Monselet

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Important Note: This Zucchini Muffins recipe was located in the public domain.It is suitable' for diabetics and low carb diets solely because someone, somewhere, decided to publish them as such. I am not qualified in medicine or nutrition, so please use your own common sense when deciding which are appropriate for your particular diet.

This Zucchini Muffins recipe is located in our Muffin Recipes section.

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This Zucchini Muffins Recipe may also be ideal for anyone following the Atkins diet, or seeking to reduce their carbohydrate intake for other reasons.