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.
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|Serving Size: 1 Serving (222g)|
|Recipe Makes: 6|
|Calories from Fat: 369 (48%)|
|Amt Per Serving||% DV|
|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 %|
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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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