Zucchini Raisin Muffins

Yield

12 muffins

15

25

3/4 cup: all-purpose flour

1/4 teaspoon: salt

1/4 teaspoon: ground nutmeg

1/4 teaspoon: baking soda

1/4 teaspoon: baking powder

1: large egg

1/2 cup: white sugar

1/4 cup: vegetable oil

1 cup: grated zucchini

1/4 cup: raisins

Preheat oven to 350 degrees F (175 degrees C). Line muffin cups with paper liners.

Mix flour, salt, nutmeg, baking soda, and baking powder in a mixing bowl.

Beat egg, sugar, and vegetable oil together in a large bowl. Fold zucchini and raisins into egg mixture until evenly mixed. Stir flour mixture into the wet mixture to make a batter. Divide batter into 12 muffin cups to about 2/3 full.

Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 25 minutes.

Calories: 118 kcal

Carbohydrates: 17.4 g

Cholesterol: 16 mg

Fat: 5 g

Fiber: 0.5 g

Protein: 1.5 g

Sodium: 92 mg