Nutritional Info

Nutrition Facts

Serving Size 1 (101g)

Calories 301
Calories from Fat 237 (79%)
Amount Per Serving %DIV
Total Fat 26.4g 41%
Saturated Fat 7.1g 36%
Monounsaturated Fat 17.3g
Polyunsaturated Fat 2g
Trans Fat 0.0g
Cholesterol 33.7mg 11%
Sodium 320.8mg 14%
Potassium 111.9mg 2%
Total Carbohydrate 9.6g 3%
Dietary Fiber 0g 0%
Sugars 3.4g
Protein 4.1g 8%

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Recipe Description
The zucchini moistens what might otherwise be a dry muffin.
Prep time
20 min
Cook time
25 min
Ready In
45 min

Ingredients

Serves Tool

Serves To:USMetric
2 Cup(c)  unbleached, all purpose white flour
1/2 Cup(c)  sugar
1/2 Teaspoon(t)  salt
2 Teaspoon(t)  baking soda
1 1/2 Teaspoon(t)  baking powder
3 Cup(c)  raisin bran cereal
2 Cup(c)  buttermilk
1/4 Cup(c)  vegetable oil
1   egg white
1   egg
1 Cup(c)  zucchini, shredded

Preparation

Preheat the oven to 400° F. Coat 16 muffin cups with non stick spray. Sift together the flour, sugar, salt, baking soda and baking powder. Stir in the cereal. In another bowl, whisk together the buttermilk, oil, egg white and egg. Put the zucchini in a colander in the sink and squeeze the vegetable in your hand until most of the water comes out. Stir the zucchini into the wet ingredients. Pour the wet ingredients into the dry. Gently fold the two together until an evenly moist batter forms. Spoon the batter into the muffin cups. Bake for 20 to 25 minutes, until done.

Additional notes

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