Directions:
- In a bowl, combine the first six ingredients. Combine the egg and oil; stir into dry ingredients just until moistened. Fold in the zucchini, walnuts and currants.
- Coat muffin cups with cooking spray or use paper liners; fill three-fourths full with batter. Bake at 350° for 22-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Yield: 6 muffins.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 439.6 Kcal (1841 kJ) | ||
| Calories from fat | 143.67 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.96g | 25% | |
|---|---|---|---|
| Cholesterol | 27.28mg | 9% | |
| Sodium | 162.02mg | 7% | |
| Potassium | 320.85mg | 7% | |
| Total Carbs | 64.88g | 22% | |
| Sugars | 13.93g | 56% | |
| Dietary Fiber | 1.61g | 6% | |
| Protein | 8.88g | 18% | |
| Vitamin C | 13.9mg | 23% | |
| Iron | 1.1mg | 6% | |
| Calcium | 34.2mg | 3% | |
| Amount Per 100 g | |||
| Calories | 255.96 Kcal (1072 kJ) | ||
| Calories from fat | 83.65 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.29g | 25% | |
|---|---|---|---|
| Cholesterol | 15.88mg | 9% | |
| Sodium | 94.33mg | 7% | |
| Potassium | 186.81mg | 7% | |
| Total Carbs | 37.78g | 22% | |
| Sugars | 8.11g | 56% | |
| Dietary Fiber | 0.93g | 6% | |
| Protein | 5.17g | 18% | |
| Vitamin C | 8.1mg | 23% | |
| Iron | 0.6mg | 6% | |
| Calcium | 19.9mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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