“These yummy zucchini, currant and walnut muffins are an excellent and tasty way to use up surplus zucchini from your garden.” —Peg Gausz, Watchung, New Jersey
Taste of Home
| Servings|| Prep Time|| Cook Time|
| 6muffins|| 20minutes|| 25minutes|
| Servings|| Prep Time|
| 6muffins|| 20minutes|
- Preheat oven to 350°. Coat muffin cups with cooking spray or use paper liners; set aside.
- In a bowl, combine the first 6 ingredients. Combine egg and oil; stir into dry ingredients just until moistened. Fold in the zucchini, walnuts and currants.
- Fill muffin cups three-fourths full with batter. Bake until a toothpick in center comes out clean, 22-25 minutes. Cool for 5 minutes before removing from pan to a wire rack.
1 each: 318 calories, 16g fat (1g saturated fat), 35mg cholesterol, 180mg sodium, 40g carbohydrate (25g sugars, 2g fibre), 6g protein.