BISQUICK ZUCCHINI NUT MUFFINS
Make and share this Bisquick Zucchini Nut Muffins recipe from Food.com.
Provided by Karen Anne Newton RN
Categories Quick Breads
Time 28m
Yield 12 muffins
Number Of Ingredients 9
Steps:
- Heat oven to 400ºF.
- In a small mixing bowl, mix the dry ingredients.
- In a larger bowl, mix the milk, oil, egg, vanilla, and zucchini with a large spoon.
- Then very gently stir the dry ingredients into the liquid ingredients just until moistened. Do NOT over-stir, or they will be dry and tough.
- Divide batter evenly among cups.
- Bake until the tops spring back when pressed gently in the center, about 13-18 minutes. Do not over-bake.
- Cool in the pan on a wire cake rim for 10 minutes before removing from cups.
Nutrition Facts : Calories 190.2, Fat 10, SaturatedFat 2.2, Cholesterol 22.1, Sodium 277.3, Carbohydrate 21.2, Fiber 1.2, Sugar 8.4, Protein 4
BISQUICK LOWER FAT ZUCCHINI NUT MUFFINS
Make and share this Bisquick Lower Fat Zucchini Nut Muffins recipe from Food.com.
Provided by Karen Anne Newton RN
Categories Quick Breads
Time 23m
Yield 12 muffins
Number Of Ingredients 9
Steps:
- Heat oven to 400ºF.
- Place paper baking cup in each of 12 regular-size muffin cups, or grease muffin tin.
- In a small mixing bowl, mix the dry ingredients.
- In a larger bowl, mix the milk, oil, egg, vanilla, and zucchini with a large spoon.
- Then very gently stir the dry ingredients into the liquid ingredients just until moistened. Do NOT over-stir, or they will be dry and tough.
- Divide batter evenly among cups.
- Bake until the tops spring back when pressed gently in the center, about 13-18 minutes. Do not over-bake.
- Cool in the pan on a wire cake rim for 10 minutes before removing from cups.
Nutrition Facts : Calories 104.5, Fat 7, SaturatedFat 1.4, Cholesterol 21.7, Sodium 22.1, Carbohydrate 8.6, Fiber 0.8, Sugar 6, Protein 2.4
ONE BOWL ZUCCHINI MUFFINS
These moist and delicious muffins are made from scratch and bursting with the fresh flavors of zucchini.
Provided by By Deborah Harroun
Categories Side Dish
Time 30m
Yield 12
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. Spray 12 regular-size muffin cups with cooking spray.
- In medium bowl, mix flours, sugar, baking powder, cinnamon and salt. Make well in middle of mixture; add eggs and oil. Stir with fork just until dry ingredients are moistened. Fold in zucchini. Divide batter evenly among muffin cups, filling two-thirds full.
- Bake 17 to 20 minutes or until toothpick inserted in center comes out clean. Remove from pan to cooling rack. Serve warm.
Nutrition Facts : ServingSize 1 Serving
ZUCCHINI NUT MUFFINS
This is my favorite muffin recipe. They come out so moist and delicious. My garden was over-run with zucchini so I made these muffins, froze them and had them through out the year. They freeze very well.
Provided by clw721
Categories Quick Breads
Time 35m
Yield 24 muffins
Number Of Ingredients 11
Steps:
- Beat the eggs until they are light and foamy.
- Add the sugar, oil and zucchini.
- Blend well with a spoon.
- Mix the dry ingredients and add to the egg mixture; blend well.
- Add the nuts, and spoon into greased muffin tins.
- Bake at 325°F for 20 minutes.
ZUCCHINI BREAD MUFFINS
These muffins have it all--flaxseed, zucchini and whole wheat flour for your health, and yogurt replaces over half the oil for your waistline. How can you resist?
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 1h
Yield 12
Number Of Ingredients 13
Steps:
- Heat oven to 350° F. Place paper baking cup in each of 12 regular-size muffin cups; spray paper baking cups with cooking spray.
- In small bowl, mix flour, flaxseed, oats, cinnamon, baking powder, baking soda and salt with whisk.
- In large bowl, beat oil, yogurt and brown sugar with whisk; beat in vanilla and egg. Add dry ingredients; stir to combine. Add zucchini; stir until just combined. Divide among muffin cups (cups will be full).
- Bake 25 to 30 minutes or until toothpick inserted into center of muffin comes out clean.
- Cool in pan 5 minutes; remove cups from pan to cool completely.
Nutrition Facts : Calories 150, Carbohydrate 26 g, Cholesterol 15 mg, Fat 1/2, Fiber 2 g, Protein 3 g, SaturatedFat 1/2 g, ServingSize 1 Muffin, Sodium 210 mg, Sugar 15 g, TransFat 0 g
SUPER DUPER ZUCCHINI MUFFINS
These muffins are nutritious, low in fat, and most important of all, taste delicious!
Provided by Jessi
Categories Bread Quick Bread Recipes Zucchini Bread Recipes
Time 30m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a muffin pan, or use paper liners.
- In a large bowl, combine flour and sugar. Stir in baking powder, baking soda, cinnamon, nutmeg and salt. Cut in shortening until mixture resembles coarse crumbs. Make a well in the center, and pour in milk, eggs, zucchini and vanilla. Fold in walnuts. Fill muffin cups 2/3 to 3/4 full. Sprinkle tops with brown sugar.
- Bake in the preheated oven for 15 to 20 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool.
Nutrition Facts : Calories 295.1 calories, Carbohydrate 41.1 g, Cholesterol 31.2 mg, Fat 13 g, Fiber 1.3 g, Protein 4.6 g, SaturatedFat 2.8 g, Sodium 244.8 mg, Sugar 22 g
BLUEBERRY ZUCCHINI MUFFINS
Moist and delicious muffins that are great for breakfast or snacks.
Provided by ekjk218
Categories Bread Quick Bread Recipes Zucchini Bread Recipes
Time 35m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper liners.
- Combine flour, white sugar, brown sugar, baking soda, cinnamon, and salt together in a bowl. Whisk olive oil, milk, egg, and vanilla extract in a separate bowl until smooth; stir into flour mixture until batter is just moistened. Fold zucchini, blueberries, and pecans into batter. Fill prepared muffin cups 2/3 full with batter.
- Bake in preheated oven until a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes.
Nutrition Facts : Calories 227.2 calories, Carbohydrate 25.6 g, Cholesterol 15.9 mg, Fat 13 g, Fiber 1.2 g, Protein 2.9 g, SaturatedFat 1.7 g, Sodium 212.2 mg, Sugar 12.6 g
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