Zucchini Muffins (4 PTS)

Recipe Ingredients

3 cups	711ml	Zucchini - shredded (about 3 medium)
1 2/3 cups	329g / 11oz	Sugar
2/3 cup	157ml	Canola oil
2 teaspoons	10ml	Vanilla
4		Eggs
3 cups	187g / 6.6oz	Whole wheat flour
2 teaspoons	10ml	Baking soda
1 teaspoon	5ml	Salt
1 teaspoon	5ml	Ground cinnamon
1/2 teaspoon	2.5ml	Ground cloves
1/2 teaspoon	2.5ml	Baking powder
1/2 cup	73g / 2.6oz	Chopped nuts - coarsely
1/2 cup	80g / 2.8oz	Raisins - if desired
		* If using self-rising flour - omit
		Baking soda - salt and
		Baking powder.

Recipe Instructions

Heat oven to 350 degrees. Grease bottoms only of 24 medium muffin cups,

2-1/2 X 1-1/4 inches. Mix zucchini, sugar, oil, vanilla and eggs in large

bowl. Stir in remaining ingredients. Fill muffin cups about 3/4 full. Bake

20 to 25 or until tops spring back when touched lightly. Cool 10 minutes.

Cool completely. Wrap tightly and store at room temperature up to 4 days,

or refrigerate up to 10 days. 2 DOZEN MUFFINS; 200 CALORIES PER MUFFIN.

Per serving: 200 Calories (kcal); 9g Total Fat; (37% calories from fat); 4g

Protein; 29g Carbohydrate; 31mg Cholesterol; 215mg Sodium; 2.3g fiber

Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2

Fat; 1 Other Carbohydrates

Source:
Betty Crocker's Cookbook

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