Cliftons Zucchini Nut Muffins Recipes

ZUCCHINI NUT MUFFINS

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.

WALNUT ZUCCHINI MUFFINS

Steps:

• Preheat oven to 375°. In a large bowl, whisk the first 6 ingredients. In another bowl, whisk eggs, milk and melted butter until blended. Add to flour mixture; stir just until moistened. Fold in zucchini, walnuts and raisins., Fill 12 greased muffin cups three-fourths full. Bake 18-20 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pan to a wire rack. Serve warm. Freeze option: Freeze cooled muffins in freezer containers. To use, thaw at room temperature or, if desired, microwave each muffin on high until heated through, 20-30 seconds.

FARM FRESH ZUCCHINI CRANBERRY NUT MUFFINS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Prepare 12 muffin cups with liners.
• Mix 6 tablespoons flour and brown sugar together in a bowl for topping; cut butter into the flour mixture until you have pea-sized crumbs. Set aside.
• Beat margarine and white sugar with an electric mixer in a large bowl until light and fluffy. Beat egg and vanilla into the butter mixture.
• Mix 1 1/2 cups flour, baking powder, baking soda, and salt together in a separate bowl; gradually beat into the butter mixture. Fold zucchini, cranberries, and walnuts into the mixture; spoon into prepared muffin cups, filling nearly to the top. Sprinkle reserved topping mixture onto the batter.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes.

ZUCCHINI MUFFINS

Steps:

• Preheat oven to 350°. Coat muffin cups with cooking spray or use paper liners; set aside., In a bowl, combine the first 6 ingredients. Combine egg and oil; stir into dry ingredients just until moistened. Fold in the zucchini, walnuts and currants. , Fill muffin cups three-fourths full with batter. Bake until a toothpick in center comes out clean, 22-25 minutes. Cool for 5 minutes before removing from pan to a wire rack.

ZUCCHINI-CHOCOLATE CHIP MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups, or line with paper muffin liners.
• Combine flour, sugar, baking soda, cinnamon, and salt in a large bowl. Mix egg, oil, milk, lemon juice, and vanilla extract in a bowl; stir into dry ingredients until just moistened. Fold in zucchini, chocolate chips, and walnuts. Fill prepared muffin cups 2/3 full.
• Bake in preheated oven until a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes.

CLIFTON'S ZUCCHINI-NUT MUFFINS

Steps:

• In a medium bowl mix together flour, baking powder, baking soda, salt and cinnamon.
• Set aside.
• Combine sugar and eggs in the large bowl of an electric mixer and beat at medium speed 2 minutes.
• Add oil in a slow steady stream, beating constantly for 2 to 3 minutes.
• Add zucchini and vanilla and blend well.
• Stir in walnuts and raisins.
• Fold in dry ingredients just until batter is moistened; do not overmix.
• Preheat oven to 350 degrees F.
• Line 22 muffin cups with paper liners.
• Fill cups 2/3 full with batter.
• Bake 25 minutes or until lightly browned.
• Let cool 10 minutes before removing muffins from pan.

ZUCCHINI NUT MUFFINS

Steps:

• Combine first 7 ingredients in a large bowl. Make a well in center.
• Mix remaining 7 ingredients in a separate bowl and then pour into well. Stir until just moistened.
• Fill 12 greased muffin cups 3/4 full and bake at 400°F for 18 minutes or until a wooden pick inserted in center comes out clean.
• Let stand in pan for 5 minutes before removing to wire rack to cool.

BISQUICK LOWER FAT ZUCCHINI NUT MUFFINS

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.

ZUCCHINI RAISIN MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line muffin cups with paper liners.
• Mix flour, salt, nutmeg, baking soda, and baking powder in a mixing bowl.
• Beat egg, sugar, and vegetable oil together in a large bowl. Fold zucchini and raisins into egg mixture until evenly mixed. Stir flour mixture into the wet mixture to make a batter. Divide batter into 12 muffin cups to about 2/3 full.
• Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 25 minutes.

ZUCCHINI PINE NUT MUFFINS

Steps:

• Heat oven to 350°F and arrange rack in middle. Butter and flour a 12-well muffin pan; set aside.
• Toss zucchini and salt together in a small bowl. Place zucchini in a sieve, weight it down with a small bowl, and set it over a small mixing bowl to drain.
• Heat a medium frying pan over medium heat, add pine nuts, and toast until golden brown all over, about 5 minutes. Remove to a small bowl and reserve.
• Sift flour, baking powder, and ginger in a medium bowl to aerate and remove any lumps; set aside.
• In a separate bowl, whisk together sugar, yogurt, oil, eggs, and vanilla extract. Add dry ingredients and stir briefly until just combined.
• Squeeze zucchini mixture by the handful to release excess water, then add to the batter, add pine nuts and stir until just combined (be sure not to overmix).
• Fill each well of the muffin pan halfway with batter and bake until a toothpick inserted in a muffin comes out clean, about 20 minutes.
• Set the pan on a wire rack and let muffins cool in the pan for 5 minutes. Remove muffins from the pan and serve plain or dressed while warm with with cream cheese frosting.
• For the Frosting:.
• Combine all ingredients and beat at low speed until sugar is incorporated.
• Increase speed to medium high and beat until frosting is light and whipped, about 3 to 4 minutes.