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Zucchini-Raisin Muffins
Source: dLife

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

Prep Time: 40 minutes
Cook Time: 35 minutes
Difficulty: Easy

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
1 Fat , 1/2 Vegetables , 1/2 Fruits , 1/2 Milk , 1/2 Other Carbs , 1 Starch
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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1 1/2 cup  low fat buttermilk
1 cup  Oats, rolled, old fashioned
0 1/2 cup  All-Bran cereal
2 tbsp  salted butter
2 tbsp  brown sugar
1 each  eggs
1 cup  whole wheat flour
1 tsp  low sodium baking powder
1 tsp  baking soda
0 1/4 tsp  salt
0 1/4 tsp  ground cinnamon
1 each  medium zucchini
0 1/2 cup  Raisins, seedless
0 1/4 cup  chopped walnuts
  1. Preheat over to 400°.
  2. Line muffin tin(s) with paper liners, or spray with cooking spray.
  3. Mix buttermilk, oats and bran cereal in medium bowl; set aside for 30 minutes.
  4. 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).
  5. Add the flour mixture to oats mixture and mix well. Stir in zucchini, walnuts and raisins.
  6. Divide mixture among 12 muffin cups and bake for 35 minutes, or until a toothpick inserted into center comes out clean.

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