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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Zucchini-Raisin Muffins

Source: dLife

Whole grains, fruits, vegetables and nuts combine for a tasty - and healthy - breakfast muffin.

Nutrition Facts

Makes 12 servings
Amount Per Serving

Calories	150.5

Total Carbs	23.5 g

Dietary Fiber	3.4 g

Sugars	9.3 g

Total Fat	4.9 g

Saturated Fat	1.7 g

Unsaturated Fat	1.4 g

Potassium	0.0 mg

Protein	5.2 g

Sodium	215.2 mg

Dietary Exchanges 4.9 Fat, 0.1 Vegetables, 0.3 Fruits, 0.1 Meat, 0.1 Milk, 0.1 Other Carbs, 0.8 Starch, 0.0 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

1.5
1 1/2 cup low fat buttermilk 1.0
1 cup Oats, rolled, old fashioned 0.5
0 1/2 cup All-Bran cereal 2.0
2 tbsp salted butter 2.0
2 tbsp brown sugar 1.0
1 each eggs 1.0
1 cup whole wheat flour 1.0
1 tsp low sodium baking powder 1.0
1 tsp baking soda 0.25
0 1/4 tsp salt 0.25
0 1/4 tsp ground cinnamon 1.0
1 each medium zucchini 0.5
0 1/2 cup Raisins, seedless 0.25
0 1/4 cup chopped walnuts

Directions

Preheat over to 400°.
Line muffin tin(s) with paper liners, or spray with cooking spray.
Mix buttermilk, oats and bran cereal in medium bowl; set aside for 30 minutes.
With electric mixer, cream butter and brown sugar in another medium bowl. Beat in egg, then stir in dry ingredients (flour, baking powder, baking soda, salt and cinnamon).
Add the flour mixture to oats mixture and mix well. Stir in zucchini, walnuts and raisins.
Divide mixture among 12 muffin cups and bake for 35 minutes, or until a toothpick inserted into center comes out clean.