Zucchini Muffins

By Bellacucinam

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

Details

Servings 12
Adapted from lowfatcooking.about.com

Preparation

Step 1

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.