clifton's zucchini nut muffins

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* Exported from MasterCook *

 

Zucchini Nut Muffins from Clifton's Cafeteria

 

Recipe By :

Serving Size : 22 Preparation Time :0:00

Categories : Breads Restaurants

 

Amount Measure Ingredient -- Preparation Method

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3 cups unbleached all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon salt

1 teaspoon cinnamon

2 cups sugar

4 large eggs

1 cup vegetable oil

2 cups coarsely grated unpeeled zucchini

1/2 teaspoon vanilla extract

1 cup walnuts -- chopped

1/2 cup raisins

 

Sift together flour, baking power, baking soda, salt and cinnamon.

Set aside.

 

Combine sugar and eggs in large bowl of electric mixer and beat at

medium speed 2 minutes. Add oil in slow, steady stream, beating

constantly 2 to 3 minutes. Add zucchini and vanilla and blend well.

Stir in walnuts and raisins. Fold in dry ingredients just until

batter is evenly moistened. Do not over mix.

 

Preheat Oven to 350F. Line 22 muffins cups with paper liners. Fill

cups two-thirds full with batter. Bake 25 minutes or until _lightly_

browned. Let cool 10 minutes, then remove muffins from pans.

 

22 muffins: each 282 cals, 150mg sodium, 39mg cholesterol; 15g fat;

436g carbs, 4g protein; 0.41g fiber

 

Description:

" LA Times rated these healthful muffins from Clifton's cafeteria

in Los Angeles a solid " 10 " "

Cuisine:

" California "

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Per Serving (excluding unknown items): 266 Calories; 14g Fat (44.7%

calories from fat); 4g Protein; 34g Carbohydrate; 1g Dietary Fiber;

34mg Cholesterol; 188mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean

Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 1 Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 20189 0 0 0

 

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