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These moist zucchini and raisin muffins are sweet treats that everyone will love.
Ingredients
- ¾ cup all-purpose flour
- ¼ teaspoon salt
- ¼ teaspoon ground nutmeg
- ¼ teaspoon baking soda
- ¼ teaspoon baking powder
- ½ cup white sugar
- ¼ cup vegetable oil
- 1 large egg
- 1 cup grated zucchini
- ¼ cup raisins
Directions
Step 1
Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
Step 2
Mix flour, salt, nutmeg, baking soda, and baking powder together in a bowl.
Step 3
Beat sugar, vegetable oil, and egg in a large bowl with an electric mixer. Fold in zucchini and raisins, then stir in flour mixture until combined. Spoon batter into the prepared muffin cups, filling each about 2/3 full.
Step 4
Bake in the preheated oven until muffins are golden and the tops spring back when lightly pressed, about 25 minutes.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 12 | |
| Calories 118 | |
| % Daily Value * | |
| Total Fat5g | 6% |
| Saturated Fat1g | 5% |
| Cholesterol14mg | 5% |
| Sodium92mg | 4% |
| Total Carbohydrate17g | 6% |
| Dietary Fiber1g | 2% |
| Total Sugars11g | |
| Protein2g | |
| Vitamin C2mg | 9% |
| Calcium12mg | 1% |
| Iron1mg | 3% |
| Potassium67mg | 1% |
*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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