Moist Lemonorange Zucchini Muffins Recipes

MOIST ORANGE ZUCCHINI MUFFINS

Steps:

• Preheat oven to 350 degrees F
• Line the muffin tin with paper
• In a large bowl add the flour, baking powder, baking soda, salt, cinnamon,cardamom, nutmeg and sugars. Mix until combined
• In another bowl, mix the oil, orange zest, orange juice and eggs
• Slowly incorporate the wet ingredients into the dry. Do not overmix
• Add the chopped pecans and the zucchini. Combine with the spatula
• Fill the muffin tins 3/4 full
• Bake for 18-22 minutes or until the tops have browned and muffins have cooked all the way through
• Cool in a wire rack and enjoy

LEMON ZUCCHINI MUFFINS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease 12 muffin cups, or line with paper muffin liners.
• Mix flour, 3/4 cup sugar, baking powder, baking soda, and salt in a large bowl; make a well in the center of the flour mixture. Mix zucchini, yogurt, butter, egg, 1 tablespoon lemon juice, and 1 tablespoon lemon zest in a separate bowl; pour yogurt mixture into well. Gently stir yogurt, slowly incorporating the flour mixture until just blended. Batter may be slightly lumpy. Pour batter evenly into prepared muffin cups.
• Bake in preheated oven until a toothpick inserted into the center of a cupcake comes out clean, about 20 minutes.
• While muffins are baking, whisk 1/3 cup lemon juice, 1/4 cup sugar, and 2 teaspoons lemon zest together in a saucepan over medium heat until mixture comes to a simmer and sugar is dissolved, about 5 minutes. Cover and keep glaze warm over low heat.
• Poke each muffin several times with a toothpick; spoon glaze over muffins. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

MOIST LEMON/ORANGE ZUCCHINI MUFFINS

Steps:

• Mix together the eggs, oil, lemon rind, lemon juice,sugar, orange juice& Zucchine Mix together the flour, baking powder, baking soda, salt& nutmeg.
• Make a well in the middle of the dry ingredients and pour in the zucchini mixture, Mix well but lightly.
• Spoon batter into muffin tins lined with paper cups or without paper cups.
• Bake in 450F oven for apprx 20 minutes.
• Enjoy.

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.

ORANGE ZUCCHINI MUFFINS

Steps:

• Squeeze zucchini until dry; set aside. In a large bowl, combine the flour, 1/2 teaspoon nutmeg, baking powder, baking soda, cinnamon and salt. In another bowl, whisk the eggs, brown sugar, oil, orange juice, orange zest and vanilla. Stir into dry ingredients just until moistened. Fold in raisins and reserved zucchini. , Fill paper-lined muffin cups two-thirds full. Combine sugar and remaining nutmeg; sprinkle over batter. Bake at 350° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

LEMON GLAZED ZUCCHINI MUFFINS

Steps:

• grease a muffin tin or line with paper liners.
• preheat oven to 400f.
• combine flour, sugar, baking powder, salt, nutmeg, and zest in a large bowl.
• mix in nuts and fruit.
• combine milk, oil and eggs in a small bowl, whisking until well blended.
• pour liquid into flour mixture, stirring well.
• add zucchini, stir until moistened.
• spoon evenly into muffin cups.
• bake 20-25 minutes until toothpick inserted in center comes out clean.
• remove from pan and place on a rack.
• mix confectioners sugar and lemon juice until smooth, and drizzle over warm muffins.