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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
| “That's something I've noticed about food: whenever there's a crisis if you can get people to eating normally things get better.” | | ~ Madeleine L'Engle (1918--) American author. |
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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.
Use this site as your online diabetic cookbook.
There are over 2000 diabetic recipes for you to enjoy !
This Zucchini Muffins Recipe may
also be ideal for anyone following the Atkins diet, or seeking
to reduce their carbohydrate intake for other reasons. |
