Zucchini Raisin Muffins

Zucchini Raisin Muffins

17
Mastrud 1

"Moist and sweet treat that everyone will love."
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Ingredients

40 m servings 118 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 118 kcal
  • 6%
  • Fat:
  • 5 g
  • 8%
  • Carbs:
  • 17.4g
  • 6%
  • Protein:
  • 1.5 g
  • 3%
  • Cholesterol:
  • 14 mg
  • 5%
  • Sodium:
  • 92 mg
  • 4%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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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Directions

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  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.

Reviews

17

The muffins are quite delicious! I doubled the recipe based on the reviews of others and ended up with 16 small muffins. I added 1/4 teaspoon of cinnamon and thought it was a nice addition. I di...

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 to...

This was a very moist muffin with a nice crunchy top from the sugar in the batter. I added about 1/2 tsp of vanilla to the batter. Just for personal taste - I would prefer using cinnamon over t...

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...

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! Wi...

I substituted applesauce for the oil and they were yummy. Lesson learned however - don't use paper muffin liners. They were totally glued to the paper.

Wonderful, easy treat. Used brown instead of white sugar and applesauce instead of oil. Moist and delicious. Even my picky 2 yr old LOVED them. Made 12 small (but not mini) muffins. Thanks for...

these came out very tasty.. as always i used what i had on hand and followed some of the other reviewers suggestions.. i subbed mexican squash for the zucchini and dried cherries for the raisins...

Trippled the recipe and used brown sugar instead white. It yeilded 1 dz muffins (smallish) amd one small loaf pan.