Zucchini Muffins
Put a healthy spin on dessert and try these zucchini muffins!
Ingredients
1 12 cups all-purpose flour
1 cup sugar
12 teaspoon baking powder
12 teaspoon baking soda
12 teaspoon ground cinnamon
12 teaspoon salt
12 cup Land O Lakes® Butter, melted
2 Eggland's Best Eggs (large)
1 medium (2 cups) zucchini, shredded
Preparation
Heat oven to 350ºF. Place paper baking cups into 12 muffin pan cups; set aside.
Combine flour, sugar, baking powder, baking soda, cinnamon and salt in bowl; mix well.
Combine butter and eggs in bowl; stir into flour mixture just until moistened.
Stir in zucchini.
Fill prepared muffin pan cups three-fourths full with batter.
Bake 22-25 minutes or until toothpick inserted into center comes out clean.
Cool 5 minutes in pan; remove to cooling rack.
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 1 muffin |
|---|---|
| Calories | 202 |
| Fat | 9 g |
| Saturated Fat | 5 g |
| Cholesterol | 50 mg |
| Sodium | 251 mg |
| Carbohydrates | 29 g |
| Dietary Fiber | 1 g |
| Protein | 3 g |
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