Try this Italian Zucchini Muffins recipe, or contribute your own.
Suggest a better descriptionSift dry ingredients into bowl. Combine sugar and eggs inather bowl and beat with mixer medium speed for 2 minutes.Gradually add oil in a stream beating constantly for 2 to 3 minutes ( must ). add zucchini and vanill and blend well. Stir in nuts and raisins.Fold in sifted ingredients only till moistend. Do not overmix! Spoon into greased muffin tins and bake 400 20 minutes or tested done. Let muffins stand 10 minutes before removing. Posted to MM-Recipes Digest V4 #9 by rpearson@snowcrest.net on Mar 13, 1999
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Serving Size: 1 Serving (70g) | ||
Recipe Makes: 24 Servings | ||
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Calories: 269 | ||
Calories from Fat: 92 (34%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10.2g | 14 % | |
Saturated Fat 0.8g | 4 % | |
Monounsaturated Fat 4.8g | ||
Polyunsanturated Fat 4.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 69.5mg | 2 % | |
Potassium 94.4mg | 2 % | |
Total Carbohydrate 43g | 13 % | |
Dietary Fiber 1.2g | 5 % | |
Sugars, other 41.8g | ||
Protein 2.9g | 4 % | |
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: 269
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