1. Preheat oven to 375 degrees and place paper liners in muffin tins.
2. In a large bowl, stir together the flour, baking powder, salt, baking soda, cinnamon, and nutmeg.
3. In a medium bowl, beat eggs with an electric mixer for 1 minute. Beat in the milk, oil, and sugar. Stir in the zucchini until well blended. Add the flour mixture to batter a little at a time and stir to mix -- it should be a little lumpy. Spoon the batter into the prepared muffin tins. Sprinkle each muffin with 1/4 teaspoon sugar.
4. Bake for 20 minutes or until the muffin tops are golden brown and spring back when you touch them. Remove from tins and cool on a rack.
How kids can help: Put paper liners in muffin tins; measure ingredients; sprinkle sugar on muffins.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1498g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1221 (37%)|
|Amt Per Serving||% DV|
|Total Fat 135.6g||181 %|
|Saturated Fat 73g||365 %|
|Monounsaturated Fat 39.9g|
|Polyunsanturated Fat 9.2g|
|Cholesterol 1945.8mg||599 %|
|Sodium 57306.1mg||1976 %|
|Potassium 1575mg||41 %|
|Total Carbohydrate 477.2g||140 %|
|Dietary Fiber 5.3g||21 %|
|Sugars, other 471.9g|
|Protein 62.5g||89 %|
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: 3289
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