Bisquick Zucchini Cheddar Muffins Recipes

BISQUICK ZUCCHINI CHEDDAR MUFFINS

Steps:

• Preheat oven to 375 degrees.
• In a medium bowl, combine the Bisquick Baking Mix with the egg, melted butter, milk and grated zucchini.
• Stir with a wooden spoon until everything is combined.
• Add the chopped chives, grated cheddar cheese and blend.
• Divide the muffin batter evenly among the muffin cups that have been lined with paper muffin liners, filling two-thirds full.
• Bake in a pre-heated 375 degree oven for 15 - 18 minutes.

BISQUICK ZUCCHINI NUT MUFFINS

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.

ZUCCHINI CHEDDAR MUFFINS RECIPE BY TASTY

Steps:

• Preheat the oven to 350˚F (180˚C). Grease a 12-cup muffin tin with nonstick spray.
• Make the batter: In a large bowl, stir together the whole wheat flour, baking powder, baking soda, salt, pepper, and sugar. Set aside.
• In a medium bowl, whisk together the eggs, buttermilk, and butter.
• Add the zucchini, carrot, cheddar cheese, and chives the egg mixture and stir to combine.
• Pour the egg mixture into the dry ingredients and fold to combine, being careful not to overmix.
• Using an ice cream scoop, divide the batter between the muffin cups, filling almost completely.
• Sprinkle more cheddar cheese on top of the muffins.
• Bake for 18 minutes, rotating the muffin tin halfway through baking, until browned on top and a toothpick inserted in the center of a muffin comes out clean.
• Let cool for 10 minutes before removing the muffins from the tin. Serve or store in the refrigerator for up to 5 days.
• Enjoy!
• Nutrition, per muffin - Calories: 182, Total fat: 10 grams, Sodium: 433 mg, Total carbs: 17 grams, Dietary fiber: 3 grams, Sugars: 2 grams, Protein: 7 grams

SAVORY CHEDDAR ZUCCHINI MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray 12 muffin cups with cooking spray.
• Mix the flour, baking powder, baking soda, and salt in a bowl.
• In another bowl, stir together the butter, egg, milk, zucchini, and garlic until well blended. Mix the flour mixture into the milk mixture, about 1/2 cup at a time, stirring between additions, until the flour mixture is incorporated. Fold in the Cheddar cheese, Parmesan cheese, and crumbled bacon, and pour the batter into the prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 30 to 35 minutes. Allow muffins to cool slightly before removing from muffin cups; serve warm. Refrigerate leftovers.

BISQUICK ZUCCHINI BREAD RECIPE - (3.4/5)

Steps:

• Heat oven to 350 degrees. Grease bottom only of loaf pan. Beat all ingredients on low speed, scraping bowl constantly every 30 seconds. Beat on medium speed, scrape bowl occasionally. Pour into pan and bake until toothpick comes out clean, 50 to 55 minutes. Cool completely before slicing. Store in refrigerator.

BISQUICK HAM & CHEESE MUFFINS

Steps:

• Heat oven to 400°F
• Spray bottoms and sides of 12 regular-size muffin cups with cooking spray. (Spray will work better than greasing or using paper muffin liners.).
• Beat eggs slightly in medium bowl with fork.
• Stir in Bisquick mix, milk and oil just until moistened.
• Stir in 3/4 cup of the cheese and the ham.
• Divide batter evenly among muffin cups.
• Sprinkle remaining 1/4 cup cheese evenly over tops of muffins.
• Bake 18 to 20 minutes or until light golden brown.
• Immediately remove from pan. Serve warm. Wrap and refrigerate any remaining muffins.
• High Altitude (3500-6500 ft) No changes.

ZUCCHINI CHEDDAR BISCUITS

Steps:

• In a large skillet, melt butter. Add onion; saute until tender. In a large bowl, combine the biscuit mix, parsley, basil, thyme and onion mixture. In another bowl. whisk eggs and milk. Stir into biscuit mixture just until combined. Fold in zucchini and cheese. , Drop by 1/4 cupfuls 2 in. apart onto greased baking sheets. Bake at 400° for 10-14 minutes or until golden brown. Serve warm. Refrigerate leftovers.

ONE BOWL ZUCCHINI MUFFINS

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.