APPLE ZUCCHINI MUFFINS
Apple Zucchini Muffins - soft and fluffy muffins with zucchini and apple. Perfect for lunch boxes or as an after-school snack!
Provided by Anna
Categories Breakfast
Time 27m
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F.
- Line a muffin pan with paper liners or spray with a non-stick baking spray. Set aside.
- In a large mixing bowl, whisk together the dry ingredients (flour, baking powder, soda, sugar and salt).
- Add shredded zucchini and apple. Stir to coat with the dry ingredients.
- In a medium mixing bowl, whisk together buttermilk, vanilla, oil and egg.
- Add to the dry ingredients and stir in with a spatula or a wooden spoon. Do not overmix. Lumpy batter is okay.
- Using a regular ice cream scoop, scoop the batter into the muffin pan, filling one scoop per muffin. You may have two scoops of batter left in your bowl so either make two more muffins, or divide the batter evenly among filled cups.
- Bake muffins in 400 degrees F for 5 minutes. Without opening the oven door, lower the temperature to 375 degrees F and continue baking for 12 minutes. Check the muffins with a toothpick or a dry spaghetti noodle to see if done baking. If the muffins are too pale on top, add two more minutes of baking. They should have golden brown edges and golden tops.
- Cool for 10 minutes in the pan, then remove onto a cooling rack, plate or cutting board.
Nutrition Facts : Calories 205 kcal, Carbohydrate 35 g, Protein 3 g, Fat 5 g, SaturatedFat 4 g, Cholesterol 15 mg, Sodium 244 mg, Fiber 1 g, Sugar 19 g, ServingSize 1 serving
HAPPY APPLE ZUCCHINI MUFFINS
This is a low-fat muffin recipe that kids will eat and parents can feel good about!
Provided by Anonymous
Categories Bread Quick Bread Recipes Zucchini Bread Recipes
Time 1h
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups, or line with paper muffin liners.
- Sift flour, oat bran, baking soda, baking powder, and cinnamon together in a large bowl; set aside. Beat eggs for 1 minute, then beat in yogurt, brown sugar, and vanilla extract. Stir flour mixture into egg mixture until batter is just blended. Fold apples, zucchini, and carrot into batter until evenly distributed. Spoon batter into prepared muffin cups, filling cups about 2/3 full.
- Bake in preheated oven for 15 minutes and rotate muffin cups 180 degrees. Continue baking until a toothpick inserted into the center comes out clean, about 10 more minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 150.6 calories, Carbohydrate 32.1 g, Cholesterol 31.3 mg, Fat 1.3 g, Fiber 1.6 g, Protein 4.4 g, SaturatedFat 0.4 g, Sodium 145.5 mg, Sugar 16.5 g
APPLE CINNAMON ZUCCHINI MUFFINS
A moist, dense and delicious snack. Super easy! I had apples and zucchini that were just begging to be turned into something wonderful!
Provided by justsmurfy
Categories Bread Quick Bread Recipes Zucchini Bread Recipes
Time 40m
Yield 24
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray 24 muffin cups with cooking spray or line with paper liners.
- Whisk sugar, oil, eggs, and vanilla extract together in a bowl until smooth. Stir flour, cinnamon, baking soda, and baking powder into sugar mixture just until batter is combined. Fold zucchini and apple into batter and spoon into the prepared muffin cups.
- Bake in the preheated oven until until muffins spring back after pressing the top, about 25 minutes.
Nutrition Facts : Calories 152.6 calories, Carbohydrate 20.9 g, Cholesterol 23.3 mg, Fat 6.8 g, Fiber 0.8 g, Protein 2.2 g, SaturatedFat 1.2 g, Sodium 64.7 mg, Sugar 11.3 g
ZUCCHINI CARROT MUFFINS
Meet the Cook: No matter when I make these muffins - for breakfast, or for lunch to serve with a bowl of soup or salad - my husband devours them! He's retired from the Air Force, and we have four grown children. Gardening's my top hobby. -Loretta Baline, South Burlington, Vermont
Provided by Taste of Home
Time 35m
Yield 18 standard size muffins.
Number Of Ingredients 14
Steps:
- Gently toss together carrot, zucchini, apple, coconut, almonds and orange zest; set aside. , In a large bowl, combine flour, sugar, cinnamon, baking soda and salt. Combine eggs, oil and vanilla; stir into dry ingredients just until moistened (batter will be thick). , Fold in carrot mixture. Fill greased or paper-lined muffin cups two-thirds full. , Bake at 375° for 20-22 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack.
Nutrition Facts : Calories 249 calories, Fat 13g fat (3g saturated fat), Cholesterol 35mg cholesterol, Sodium 231mg sodium, Carbohydrate 30g carbohydrate (17g sugars, Fiber 2g fiber), Protein 4g protein.
APPLE ZUCCHINI MUFFINS
A healthier version of zucchini muffins with some apple added since it's apple season! The recipe came from http://buzz.prevention.com/community/lisa-roo/apple-zucchini-muffins
Provided by LisaRoon
Categories Quick Breads
Time 29m
Yield 12 muffines
Number Of Ingredients 13
Steps:
- Preheat oven to 400. Line muffin pan with papers. Combine all dry ingredients; add wet ingredients and stir. Fold in apple and zucchini. Fill muffin papers 2/3 full. Bake at 400 for 14-18 minutes.
Nutrition Facts : Calories 180.8, Fat 7.4, SaturatedFat 1.1, Cholesterol 19.5, Sodium 227.1, Carbohydrate 26, Fiber 1.7, Sugar 9.1, Protein 3.8
CARROT ZUCCHINI APPLE MUFFINS
A friend gave me this muffin recipe and they are delicious! However, I do not know the caloric value but the 1 cup of veg oil and 3 eggs are sure to subtract from the healthy aspect. I would love to substitute these two ingredients. Any suggestions would be greatly appreciated. Other than that, the muffins disappeared in one day!
Provided by tbw629
Categories Quick Breads
Time 45m
Yield 24 muffins, 24 serving(s)
Number Of Ingredients 13
Steps:
- Mix all ingredients together except for the 3 Large eggs and vegetable oil.
- In a separate bowl, beat the 3 eggs and oil together until well blended.
- Add the egg and oil mixture to the fruit mixture.
- I set my kitchen aid on low for about 1 minute or until all ingredients were mixed well.
- Pour mixture into each muffin cup approximately 3/4 full.
- Bake at 375 for about 25 minutes or until tester comes out clean.
Nutrition Facts : Calories 191.3, Fat 9.9, SaturatedFat 1.4, Cholesterol 26.4, Sodium 68.9, Carbohydrate 24.2, Fiber 1.1, Sugar 14.3, Protein 2.2
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