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These muffins are nutritious, low in fat, and most important of all, taste delicious!
Ingredients
- 2 ¼ cups all-purpose flour
- 1 cup white sugar
- 2 ½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- ½ teaspoon salt
- ½ cup shortening
- ¼ cup sour milk
- 2 eggs, lightly beaten
- 1 ½ cups shredded zucchini
- 1 teaspoon vanilla extract
- ½ cup chopped walnuts
- ¼ cup brown sugar
Directions
Step 1
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a muffin pan, or use paper liners.
Step 2
In a large bowl, combine flour and sugar. Stir in baking powder, baking soda, cinnamon, nutmeg and salt. Cut in shortening until mixture resembles coarse crumbs. Make a well in the center, and pour in milk, eggs, zucchini and vanilla. Fold in walnuts. Fill muffin cups 2/3 to 3/4 full. Sprinkle tops with brown sugar.
Step 3
Bake in the preheated oven for 15 to 20 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 12 | |
| Calories 295 | |
| % Daily Value * | |
| Total Fat13g | 17% |
| Saturated Fat3g | 14% |
| Cholesterol31mg | 10% |
| Sodium245mg | 11% |
| Total Carbohydrate41g | 15% |
| Dietary Fiber1g | 5% |
| Total Sugars22g | |
| Protein5g | |
| Vitamin C3mg | 14% |
| Calcium69mg | 5% |
| Iron2mg | 9% |
| Potassium115mg | 2% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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