WHOLE WHEAT ZUCCHINI MUFFINS
Steps:
- Preheat oven to 350 degrees F.
- Add all ingredients except for the zucchini and walnuts in a bowl, and stir about 50 times until well blended with a wooden spoon.
- Wash and scrub the zucchini and chop of the ends with a knife.
- Use a grater to shred the zucchini into small pieces into a measuring cup (you may also want to try a food processor).
- Add shredded zucchini and walnuts and stir in a few times until just blended.
- Scoop batter to fill a greased large muffin pan ⅔ full.
- Bake for 20-25 minutes, checking with a toothpick or fork for doneness (should come out clean).
- Let cool on a cooling rack, and serve warm with a glass of cold milk.
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
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).
ZUCCHINI BREAD MUFFINS
Flavorful and moist, these zucchini bread muffins are an easy summertime baking staple. No need to peel the zucchini before shredding, but you certainly can if you'd like. See Notes for freezing instructions.
Provided by Sally
Categories Breakfast
Time 35m
Number Of Ingredients 15
Steps:
- Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line with cupcake liners.
- Whisk the flour, baking powder, baking soda, salt, cinnamon, and nutmeg together in a large bowl. Set aside. In a medium bowl, whisk the oil, granulated sugar, brown sugar, eggs, vanilla extract, and milk together. Whisk in the shredded zucchini. Pour the wet ingredients into the dry ingredients and whisk or stir until just combined. Fold in any add-ins you want to include, if any. Avoid over-mixing. Batter is thick.
- Spoon the batter into liners, filling them all the way to the top. Sprinkle with coarse sugar, if desired.
- Bake for 5 minutes at 425°F (218°C); then, keeping the muffins in the oven, reduce heat to 350°F (177°C) and continue baking for another 15-17 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 20-21 minutes, give or take. (For mini muffins, bake 11-13 minutes at 350°F (177°C) the whole time.)
- Allow the muffins to cool for 5 minutes in the muffin pan, and then transfer to a wire rack to continue cooling, or enjoy warm.
- Muffins stay fresh covered at room temperature for a few days, then transfer to the refrigerator for up to 1 week.
WHOLE WHEAT AND NUTS MUFFINS
Great-tasting whole wheat muffins with walnuts and a little spice. Also reduced in fat, especially if one uses skim milk.
Provided by Laura M.
Categories Bread Quick Bread Recipes Muffin Recipes Whole Wheat Muffin Recipes
Time 30m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease a 12 cup muffin tin, or line with paper liners.
- In a large bowl, stir together the unbleached and whole wheat flours, sugar, baking soda, baking powder, salt, and nutmeg. In a separate bowl, stir together the yogurt, milk, and vanilla. Add the wet ingredients to the dry, and mix until just blended. Fold in the walnuts. Spoon batter into the prepared muffin cups.
- Bake for 18 to 20 minutes in the preheated oven, or until the top springs back when lightly touched. Cool in the muffin pan on a wire rack.
Nutrition Facts : Calories 151.8 calories, Carbohydrate 26.9 g, Cholesterol 2 mg, Fat 3.5 g, Fiber 1.8 g, Protein 4.6 g, SaturatedFat 0.6 g, Sodium 379 mg, Sugar 10.6 g
WHOLE WHEAT VEGAN CHOCOLATE ZUCCHINI MINI MUFFINS
I just made this recipe today and it was WONDERFUL! Even my kids and husband, who arent vegan, loved these. Hope you all enjoy.
Provided by cutiepie83085
Categories Quick Breads
Time 27m
Yield 36 mini muffins, 36 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F
- Grease mini muffin pan.
- Mix ground flax seed and water and set to the side.
- Mix flour, cocoa, baking powder, baking soda, salt and cinnamon together.
- In a separate bowl, cream flax seed mixture with applesauce and sugar.
- Add in almond milk, vanilla, zucchini.
- Stir until evenly combined.
- Add wet mixture to dry flour mixture and mix well.
- Spoon into mini muffin pan and bake for 12-15 minutes or until a toothpick inserted into the center comes out clean.
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