This recipe is from Martha Stewart's Baking Handbook. I was looking for a lighter muffin recipe to try and stumbled across this one online. The zucchini keeps the muffins extremely moist without having to add a whole lot of oil. The cranberries pop in the oven and add a sour, gooeyness that I just love. If fresh cranberries aren't in season, the frozen ones work just fine.
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Serving Size: 1 serving(s) (88g) | ||
Recipe Makes: 12 serving(s | ||
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Calories: 226 | ||
Calories from Fat: 132 (58%) | ||
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Amt Per Serving | % DV | |
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Total Fat 14.7g | 20 % | |
Saturated Fat 5.5g | 27 % | |
Monounsaturated Fat 6.4g | ||
Polyunsanturated Fat 2.2g | ||
Cholesterol 21.3mg | 7 % | |
Sodium 4731.5mg | 163 % | |
Potassium 68.6mg | 2 % | |
Total Carbohydrate 24g | 7 % | |
Dietary Fiber 0.4g | 1 % | |
Sugars, other 23.6g | ||
Protein 1g | 1 % | |
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: 226
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