Zucchini Raisin Muffins

zucchini raisin muffins

Prep Time: 15 minutes

Cooking Time: 20-25 minutes

Total Time: 45 minutes

Ingredients

  • Nonstick cooking spray
  • 2 tablespoons trans fat free margarine
  • 2 tablespoons (1 ounce) 1/3-less-fat cream cheese
  • 3/4 cup granulated sugar
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 1 cup all-purpose flour
  • 3/4 cup whole wheat white flour (such as King Arthur’s Whole Wheat White Flour)
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1/2 cup skim milk
  • 1 cup grated zucchini (about 7 ounces)
  • 3/4 dark raisins

Instructions

Preheat oven to 350°F. Line a 12-count muffin pan with 12 foil liners and set aside. In a large mixing bowl, beat margarine and cream cheese with a mixer on medium speed; add sugar, beating well. Add egg and vanilla and beat well. In a separate bowl, combine all-purpose flour, whole wheat with flour, baking powder, baking soda and salt. Add flour mixture to sugar mixture alternately with the milk, mixing after each addition. Before adding zucchini to the batter, squeeze out excess moisture. Fold zucchini and raisins into the batter. Pour batter into foil muffin cups and bake for 20 to 25 minutes or until a wooden pick inserted in center comes out clean. Remove muffins from pan and cool on wire rack.


Yield: 12 servings

Nutritional Info

  • Calories = 176
  • Fat = 3 gm
  • Saturated fat = 1 gm
  • Trans fat = 0 gm
  • Cholesterol = 20 mg
  • Protein = 4 gm
  • Sodium = 161 mg
  • Carbohydrate = 34 gm
  • Fiber = 2 gm
  • Calcium = 42 mg
  • Calories from fat = 15%

Food exchanges: 2 starch, 1/2 fat