Zucchini Bran Muffins Recipes

ZUCCHINI CARROT MUFFINS

Zucchini Carrot Muffins image

Meet the Cook: No matter when I make these muffins - for breakfast, or for lunch to serve with a bowl of soup or salad - my husband devours them! He's retired from the Air Force, and we have four grown children. Gardening's my top hobby. -Loretta Baline, South Burlington, Vermont

Provided by Taste of Home

Time 35m

Yield 18 standard size muffins.

Number Of Ingredients 14

Ingredients

2 cups shredded carrot
1 cup shredded zucchini
1 cup chopped peeled apple
3/4 cup sweetened shredded coconut
1/2 cup chopped almonds
2 teaspoons grated orange zest
2 cups all-purpose flour
1-1/4 cups sugar
1 tablespoon ground cinnamon
2 teaspoons baking soda
1/2 teaspoon salt
3 large eggs, lightly beaten
3/4 cup canola oil
1 teaspoon vanilla extract

Steps:

Gently toss together carrot, zucchini, apple, coconut, almonds and orange zest; set aside. , In a large bowl, combine flour, sugar, cinnamon, baking soda and salt. Combine eggs, oil and vanilla; stir into dry ingredients just until moistened (batter will be thick). , Fold in carrot mixture. Fill greased or paper-lined muffin cups two-thirds full. , Bake at 375° for 20-22 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack.

Nutrition Facts : Calories 249 calories, Fat 13g fat (3g saturated fat), Cholesterol 35mg cholesterol, Sodium 231mg sodium, Carbohydrate 30g carbohydrate (17g sugars, Fiber 2g fiber), Protein 4g protein.

ZUCCHINI MUFFINS

Zucchini Muffins image

These zucchini muffins are moist, nutrient-rich, and make for the perfect snack.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes

Yield Makes 10 muffins

Number Of Ingredients 13

Ingredients

2 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
1 teaspoon coarse salt
1/4 teaspoon ground cinnamon
1/4 teaspoon anise seeds
1/8 teaspoon ground cardamom (optional)
1 pound zucchini (about 2 medium)
3 large eggs
1 1/2 cups granulated sugar
3/4 cup (1 1/2 sticks) unsalted butter, melted
Zest of 1 orange, plus 1 tablespoon fresh orange juice
Orange Glaze
Chervil sprigs, for garnish (optional)

Steps:

Preheat oven to 325 degrees. Line a muffin tin with ten 4 1/2 ounce paper tulip cups. Whisk together flour, baking powder, salt, and spices. Set aside.
Grate zucchini on the large holes of a box grater; squeeze dry in a clean kitchen towel (you will need 2 1/2 cups). In a large bowl, stir together eggs and granulated sugar; stir in melted butter, zucchini, and orange zest and juice. Stir in flour mixture.
Transfer batter to cups, filling each with 1/2 cup batter. Bake until a cake tester comes out clean, 25 to 30 minutes. Transfer to a wire rack to cool 10 minutes before removing from pan to cool completely. Drizzle with orange glaze and garnish with chervil, if desired. Allow glaze to set, about 20 minutes, before serving.

ZUCCHINI MUFFINS

Zucchini Muffins image

These yummy zucchini muffins, packed full of currants and walnuts, are an excellent way to use up your garden overload of zucchini. -Peg Gausz, Watchung, New Jersey

Provided by Taste of Home

Categories Breakfast Snacks

Time 45m

Yield 6 muffins.

Number Of Ingredients 11

Ingredients

3/4 cup all-purpose flour
1/2 cup sugar
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1 large egg, room temperature
1/4 cup canola oil
1 cup finely shredded unpeeled zucchini
1/2 cup chopped walnuts
1/4 cup dried currants or chopped raisins

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.

Nutrition Facts : Calories 318 calories, Fat 16g fat (1g saturated fat), Cholesterol 35mg cholesterol, Sodium 180mg sodium, Carbohydrate 40g carbohydrate (25g sugars, Fiber 2g fiber), Protein 6g protein.

ZUCCHINI-BRAN MUFFINS

ZUCCHINI-BRAN MUFFINS image

Categories Breakfast Bake Muffin Healthy

Yield Makes 12 muffins

Number Of Ingredients 13

Ingredients

1 cup whole wheat pastry flour
1/2 cup packed light brown sugar
1/3 granulated sugar
1 1/4 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1 cup wheat bran
3 large eggs
1/2 cup melted butter (cooled)
1/4 cup skim milk
2 teaspoons pure vanilla extract
2 cups grated zucchini (about 2 medium zucchini)

Steps:

Preheat the oven to 350 degrees F. Grease 12 muffin cups. Stir the flour, brown sugar, granulated sugar, cinnamon, baking soda, baking powder, and salt together in a large mixing bowl. When combined, mix in the wheat bran. Make a well in the center of the ingredients. Whisk the eggs, butter, milk and vanilla together in a small bowl and pour the mixture into the well. Combine lightly, then stir in the zucchini. Do not overmix. Scrap the batter into the muffin pan. Bake for 15 minutes, or until golden brown.

OAT BRAN ZUCCHINI MUFFINS

Oat Bran Zucchini Muffins image

These are moist, but not heavy. They are very easy. I use the food processor to chop the zucchini and measure the oil before the molasses so that the molasses just slides right out. I developed this recipe to get my quota of Oat Bran and use my zucchini.

Provided by eriley541

Categories Breads

Time 29m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 12

Ingredients

1 3/4 cups oat bran
1/2 cup flour
1/3 cup sugar
1/4 cup Splenda sugar substitute
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon cinnamon
1/3 teaspoon clove
2 1/4 cups zucchini
2 eggs
1/3 cup canola oil
1/4 cup molasses

Steps:

Stir ingredients together and spoon into muffin cups. Bake at 350 degrees for 18 to 22 minutes. Please do not over bake.

ZUCCHINI RAISIN MUFFINS

Zucchini Raisin Muffins image

Moist and sweet treat that everyone will love.

Provided by Jenifer Mastrud

Categories Bread Quick Bread Recipes Zucchini Bread Recipes

Time 40m

Yield 12

Number Of Ingredients 10

Ingredients

¾ cup all-purpose flour
¼ teaspoon salt
¼ teaspoon ground nutmeg
¼ teaspoon baking soda
¼ teaspoon baking powder
1 large egg
½ cup white sugar
¼ cup vegetable oil
1 cup grated zucchini
¼ cup raisins

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.

Nutrition Facts : Calories 118.4 calories, Carbohydrate 17.4 g, Cholesterol 13.6 mg, Fat 5 g, Fiber 0.5 g, Protein 1.5 g, SaturatedFat 0.9 g, Sodium 91.5 mg, Sugar 10.6 g

ZUCCHINI RAISIN BRAN MUFFINS

Zucchini Raisin Bran Muffins image

Categories Bread Mixer Vegetable Breakfast Brunch Bake High Fiber Raisin Walnut Zucchini Healthy Bran Whole Wheat Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher

Yield Makes 12 muffins

Number Of Ingredients 15

Ingredients

2/3 cup all-purpose flour
2/3 cup whole-wheat flour
2/3 cup miller's bran (available at natural foods stores, specialty foods shops, and some supermarkets)
2 teaspoons double-acting baking powder
3/4 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon ground cloves
1 stick (1/2 cup) unsalted butter, softened
2/3 cup sugar
2 large eggs
1 teaspoon vanilla
1/4 cup milk
1/2 cup raisins
1/2 cup chopped walnuts
2 cups coarsely grated zucchini

Steps:

Preheat the oven to 375°F. In a bowl whisk together the flours, the bran, the baking powder, the salt, the cinnamon, and the cloves. In a large bowl with an electric mixer cream the butter with the sugar until the mixture is light and fluffy, add the eggs, 1 at a time, beating well after each addition, and beat in the vanilla. Beat the flour mixture into the butter mixture, beat in the milk, and stir in the raisins, the walnuts, and the zucchini. Divide the batter among 12 well-buttered or paper-lined 1/2-cup muffin tins and bake the muffins in the middle of the oven for 25 to 30 minutes, or until a tester comes out clean. Turn the muffins out onto a rack and let them cool.

ZUCCHINI RAISIN BRAN MUFFINS

Zucchini Raisin Bran Muffins image

Healthy muffin recipe from Gourmet Magazine (August 1993). It's even tasty to those who don't care for bran! If you don'r have miller's bran, you can use All-Bran cereal or wheat germ. You can omit raisins or substitute for other dried fruit such as cranberries or blueberries.

Provided by blucoat

Categories Quick Breads

Time 45m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 15

Ingredients

2/3 cup all-purpose flour
2/3 cup whole wheat flour
2/3 cup miller's natural bran (available at natural foods stores, specialty foods shops, and some supermarkets)
2 teaspoons double-acting baking powder
3/4 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon ground cloves
1/2 cup unsalted butter, softened
2/3 cup sugar
2 large eggs
1 teaspoon vanilla
1/4 cup milk
1/2 cup raisins
1/2 cup chopped walnuts
2 cups coarsely grated zucchini

Steps:

Preheat the oven to 375°F
In a bowl whisk together the flours, the bran, the baking powder, the salt, the cinnamon, and the cloves.
In a large bowl with an electric mixer cream the butter with the sugar until the mixture is light and fluffy, add the eggs, 1 at a time, beating well after each addition, and beat in the vanilla.
Beat the flour mixture into the butter mixture, beat in the milk, and stir in the raisins, the walnuts, and the zucchini.
Divide the batter among 12 well-buttered or paper-lined 1/2-cup muffin tins and bake the muffins in the middle of the oven for 25 to 30 minutes, or until a tester comes out clean.
Turn the muffins out onto a rack and let them cool.

Nutrition Facts : Calories 238.2, Fat 12.3, SaturatedFat 5.6, Cholesterol 56.3, Sodium 253.4, Carbohydrate 30.6, Fiber 2.9, Sugar 15.9, Protein 4.5

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