These are probably some of the best zucchini muffins I have ever made. The brown sugar topping really kicks them up.
Preheat oven to 350°. Spray a giant 6 muffin pan with cooking spray. Set aside.
In a large bowl, combine dry ingredients. Stir in butter. Make a well in the center and pour in 1/4 cup buttermilk, eggs, zucchini and vanilla. Stir just til combined. Fold in walnuts. Note: if mixture appears too thick, add additional buttermilk, 1 T at a time.
Fill muffin cups 3/4 full. Sprinkle tops with brown sugar, about 1 T on each.
Bake 30-35 minutes, or til a toothpick inserted in the center comes out clean. Cool in pan before turning out onto a rack.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (222g) | ||
Recipe Makes: 6 | ||
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Calories: 767 | ||
Calories from Fat: 369 (48%) | ||
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Amt Per Serving | % DV | |
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Total Fat 41g | 55 % | |
Saturated Fat 21.1g | 105 % | |
Monounsaturated Fat 10.9g | ||
Polyunsanturated Fat 5.5g | ||
Cholesterol 223.2mg | 69 % | |
Sodium 539.6mg | 19 % | |
Potassium 492.1mg | 13 % | |
Total Carbohydrate 89.1g | 26 % | |
Dietary Fiber 2.8g | 11 % | |
Sugars, other 86.3g | ||
Protein 13.6g | 19 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 767
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