Breakfast

Zucchini Walnut Cinnamon Muffins is for Breakfast.

Zucchini Walnut Cinnamon Muffins takes 10 minutes to prepare.

Zucchini Walnut Cinnamon Muffins takes 20 minutes to cook.

Zucchini Walnut Cinnamon Muffins makes 18 servings.

The ingredients for Zucchini Walnut Cinnamon Muffins are:

2 eggs
1 cup sugar
1/2 cup vegetable oil
1 tablespoon vanilla extract
2 cups peeled, shredded fresh zucchini
1/2 cup raisins
2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons cinnamon
1/2 cup chopped walnuts

Here is how you make Zucchini Walnut Cinnamon Muffins:

Preheat the oven to 350 and lightly grease muffin cups or place paper muffin liners in muffin tins. Mix the wet ingredients first: eggs, sugar, oil and vanilla, mixing well. In a second bowl mix the dry ingredients: flour, soda, powder, salt, cinnamon. Gradually stir in by hand the wet zucchini mixture into the dry mixture until blended. Add walnuts and raisins, stir until blended. Spoon into prepared muffin cups 2/3 full. If any cups remain empty, fill them halfway with water (prevents burning). Bake 20 minutes, cool and enjoy. These also freeze well. Serving Size: 18-24 normal sized muffinsNumber of Servings: 18Recipe submitted by SparkPeople user JEANNEG99.

The nutritional information for Zucchini Walnut Cinnamon Muffins is:

• Servings Per Recipe: 18
• Amount Per Serving
• Calories: 197.5

• Total Fat: 9.0 g
• Cholesterol: 20.5 mg
• Sodium: 36.6 mg
• Total Carbs: 27.1 g
• Dietary Fiber: 1.2 g
• Protein: 3.0 g