Cook Time: 20 minutes
Ingredients:
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1 tbsp baking powder
- 1/4 tsp salt
- 1/4 tsp nutmeg
- 1/2 cup sugar
- 1 cup shredded zucchini, packed
- 1 tbsp lemon zest
- 2 tbsp canola oil
- 1 egg, lightly beaten
- 3/4 cup fat-free milk
- 1/3 cup raisins
- 1/4 cup chopped walnuts
Preparation:
Preheat oven to 400 degrees. Line a 12-cup muffin pan with paper cases or spray pan with nonstick cooking spray.In a large bowl, stir together flour, baking powder, salt, nutmeg and sugar. In a medium bowl, combine zucchini, lemon zest, canola oil, egg and milk, stirring well.
Make a well in the dry ingredients; add zucchini mixture, raisins and walnuts. Stir until just moist. Do not over mix. Spoon batter into muffin cups. Bake for 20 minutes or until a toothpick inserted in the center comes out clean.
Per muffin: Calories 172, Calories from Fat 40, Total Fat 4.5g (sat 0.4g), Cholesterol 18mg, Sodium 185mg, Carbohydrate 29g, Fiber 2g, Protein 4g
