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
Nutrition Facts : Calories 191 kcal, Carbohydrate 28 g, Protein 3 g, Fat 8 g, SaturatedFat 5 g, Cholesterol 25 mg, Sodium 101 mg, Fiber 2 g, Sugar 16 g, ServingSize 1 serving
ORANGE ZUCCHINI MUFFINS
For tender muffins, try this tip: When combining the muffin batter, stir just until dry ingredients are moistened. Overmixing makes muffins less tender. -Chris Snyder, Boulder, Colorado
Provided by Taste of Home
Time 35m
Yield 10 muffins.
Number Of Ingredients 15
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.
Nutrition Facts : Calories 230 calories, Fat 9g fat (1g saturated fat), Cholesterol 42mg cholesterol, Sodium 165mg sodium, Carbohydrate 36g carbohydrate (22g sugars, Fiber 1g fiber), Protein 3g protein.
WICKED WHOLE WHEAT ORANGE CARROT MUFFINS
These muffins are packed with whole wheat, carrots, and orange zest. Very little guilt and lots of flavour; YUM!
Provided by LinnieDeLuxe
Categories Bread Quick Bread Recipes Muffin Recipes Whole Wheat Muffin Recipes
Time 50m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper muffin liners.
- Sift whole wheat flour, all-purpose flour, baking powder, baking soda, and cinnamon together in a bowl.
- Whisk eggs, brown sugar, applesauce, and vegetable oil together in a bowl. Stir egg mixture into flour mixture just until ingredients are moistened; fold in carrots and orange zest. Spoon batter into prepared muffin cups.
- Bake in the preheated oven until a toothpick inserted near the center comes out clean, about 30 minutes.
Nutrition Facts : Calories 219.7 calories, Carbohydrate 33.5 g, Cholesterol 62 mg, Fat 8.1 g, Fiber 2.5 g, Protein 4.8 g, SaturatedFat 1.5 g, Sodium 378.8 mg, Sugar 16.2 g
WHOLE WHEAT ZUCCHINI MUFFINS
Make and share this Whole Wheat Zucchini Muffins recipe from Food.com.
Provided by tiffaniwin
Categories Breakfast
Time 40m
Yield 14 Muffins, 14 serving(s)
Number Of Ingredients 10
Steps:
- 1 Preheat the oven to 350°F (175°C). In a large bowl combine the sugar, eggs, and vanilla. Stir in the grated zucchini and then the melted butter. In a separate bowl, mix together the flour, baking soda, nutmeg, and cinnamon. Stir these dry ingredients into the zucchini mixture. Stir in walnuts, raisins or cranberries if using.
- 2 Coat each muffin cup in your muffin pan with a little butter or vegetable oil spray. Use a spoon to distribute the muffin dough equally among the cups, filling the cups up completely. Bake on the middle rack until muffins are golden brown, and the top of the muffins bounce back when you press on them, about 25 to 30 minutes. Test with a long toothpick or a thin bamboo skewer to make sure the center of the muffins are done. Set on wire rack to cool for 5 minutes. Remove muffins from the tin let cool another 20 minutes.
- Note, if you are including walnuts and dried fruit, you will likely have more batter than is needed for 12 muffins. I got about 14 muffins from this batch, and that included filling the muffin cups up as far as they could possibly go (above the surface of the muffin tin).
HONEY WHOLE WHEAT ORANGE MUFFINS
Sublimely orange-y, healthy and sweetened with honey. These freeze well, if desired. Recipe is credited to Kristi Towns of Littleton, Colorado and is from the La Leche League International Cookbook "Whole Foods for the Whole Family."
Provided by Roosie
Categories Quick Breads
Time 30m
Yield 24 muffins
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F.
- Mix together dry ingredients- flour, powder, salt and cinnamon.
- Beat together wet ingredients- eggs, oil, honey, zest and juice.
- Mix wet and dry ingredients together until just moistened.
- Pour batter into greased muffin tins and bake about 20 minutes, or until a toothpick inserted into the center comes out clean.
Nutrition Facts : Calories 135.3, Fat 5.4, SaturatedFat 0.8, Cholesterol 17.6, Sodium 194.9, Carbohydrate 20.1, Fiber 2.6, Sugar 4.8, Protein 3.4
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