Recipe Details
Ingredients
-
¾cupall-purpose flour
-
¼teaspoonsalt
-
¼teaspoonground nutmeg
-
¼teaspoonbaking soda
-
¼teaspoonbaking powder
-
½cupwhite sugar
-
¼cupvegetable oil
-
1large egg
-
1cupgrated zucchini
-
¼cupraisins
Cooking Directions
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Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
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Mix flour, salt, nutmeg, baking soda, and baking powder together in a bowl.
-
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.
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Bake in the preheated oven until muffins are golden and the tops spring back when lightly pressed, about 25 minutes.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe12 | |
| Calories118 | |
| % Daily Value * | |
| Total Fat 5g |
6% |
| Saturated Fat 1g |
5% |
| Cholesterol 14mg |
5% |
| Sodium 92mg |
4% |
| Total Carbohydrate 17g |
6% |
| Dietary Fiber 1g |
2% |
| Total Sugars 11g |
|
| Protein 2g |
3% |
| Vitamin C 2mg |
2% |
| Calcium 12mg |
1% |
| Iron 1mg |
3% |
| Potassium 67mg |
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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