Zucchini Raisin Muffins

Zucchini Raisin Muffins

8 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    25 m
  • Ready In

    40 m
Mastrud
Recipe by  Mastrud

“Moist and sweet treat that everyone will love.”

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Ingredients

Adjust Servings

Original recipe yields 12 muffins

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Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Line muffin cups with paper liners.
  2. Mix flour, salt, nutmeg, baking soda, and baking powder in a mixing bowl.
  3. Beat egg, sugar, and vegetable oil together in a large bowl. Fold zucchini and raisins into egg mixture until evenly mixed. Stir flour mixture into the wet mixture to make a batter. Divide batter into 12 muffin cups to about 2/3 full.
  4. Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 25 minutes.

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Reviews (8)

Rate This Recipe
kendel
3

kendel

This was very good! I did modify it for my family. I used gluten free flour and a little less sugar. I doubled the recipe and it made 12 beautiful fluffy moist muffins. Thanks for the recipe! Will make it again!!

lindseyluna
2

lindseyluna

AWESOME! This recipe only made 6 muffins for me, not 12, but the taste is fabulous. The BEST thing is that this recipe can be easily adapted for diabetics by using whole wheat flour and Stevia (2 tbl. plus 2 tsp. Stevia in place of 1/2 cup sugar) and it still tastes great! Thank you for an excellent recipe!!! :)))

tj
1

tj

Super easy and quick to mix up these babies. These are tasty, moist, and forgiving if you don't always bother to measure like me. This recipe made 6 muffins which was perfect to slide in the toaster oven. I made these twice once substituting apple sauce for most of the oil and leaving out the sugar and once with less sugar. Both were delicious.

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Nutrition

Amount Per Serving (12 total)

  • Calories
  • 118 cal
  • 6%
  • Fat
  • 5 g
  • 8%
  • Carbs
  • 17.4 g
  • 6%
  • Protein
  • 1.5 g
  • 3%
  • Cholesterol
  • 16 mg
  • 5%
  • Sodium
  • 92 mg
  • 4%

Based on a 2,000 calorie diet

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