Zucchini Mini Muffins With Orange Maple Glaze Recipes

ORANGE MINI MUFFINS

Steps:

• Preheat the oven to 375 degrees F. Spray mini muffin tins with nonstick spray.
• Cream together the butter and granulated sugar in a large bowl by hand or using an electric mixer. Add the eggs and beat well. Mix in the flour. In a separate bowl, dissolve the baking soda in the buttermilk. Add the buttermilk mixture to the batter along with the orange zest and mix well.
• Fill the muffin tins two-thirds full with the batter and bake until lightly browned, 12 to 17 minutes.
• In a separate bowl, combine the brown sugar and orange juice (you should have about 1/2 cup juice) and mix well. Drizzle this glaze over the warm muffins in the tins. Remove the muffins while still warm.

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.

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.

DAIRY- AND GLUTEN-FREE ZUCCHINI ORANGE CHOCOLATE CHIP MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a muffin tin with cooking spray.
• Mix almond flour, chocolate chips, coconut flour, baking soda, salt, cinnamon, and nutmeg together in a small bowl.
• Beat eggs in a large bowl with an electric mixer until light and frothy. Add brown sugar, almond oil, maple syrup, 1 teaspoon orange zest, and vanilla extract; mix well. Stir in zucchini. Fold in almond flour mixture until well blended. Thin batter with almond milk if it appears too thick.
• Divide batter among prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 22 minutes. Let cool for 2 to 3 minutes.
• Combine confectioners' sugar, orange juice, and 1 teaspoon orange zest in a bowl; beat with an electric mixer on high speed until glaze is smooth. Spoon glaze over muffins. Let stand for 5 minutes; transfer to a wire rack to cool.

ZUCCHINI MUFFINS WITH CHOCOLATE CHIPS AND HONEY-ORANGE GLAZE

Steps:

• Mix first five ingredients in a large bowl. In another bowl, mix the egg, applesauce, milk, orange zest and vanilla.
• Stir wet mixture into the dry ingredients until just moistened. Fold in the zucchini and chocolate chips. Spray non-stick muffin pans with cooking spray. Evenly spoon batter into 12 muffin cups. (I recommend not using cupcake liners because they tend to stick to the muffins.).
• Bake at 350°F for 20 minutes or until a toothpick inserted into center of muffin comes out clean. Set on cooling rack.
• While muffins are cooling, melt butter in a small microwaveable bowl. Add honey, orange zest and orange juice to butter and microwave 10-30 seconds until the honey has liquified and mixture is easy to mix.
• Poke holes in still warm muffins with a fork. Evenly spoon glaze mixture over each muffin. Let muffins cool completely.
• Enjoy!