Zucchini Romano Muffins Recipes
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.
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.
BEST EVER ZUCCHINI MUFFINS
I got this recipe from my friend, who is a Health and Wellness teacher. They are super healthy and taste even better! Really easy to make too! :) You could also add nuts, or leave out the raisins. You could even substitute the zucchini with carrots! To preserve the nutrients, cool the muffins than freeze them immediately until you want to eat them. You can thaw them in the microwave for a few seconds, and they taste fresh from the oven!
Provided by personiussarah
Categories Breads
Time 40m
Yield 36 muffins, 36 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees.
- Mix first 5 ingrediants ( flour - cinnemon ).
- In a seperate bowl, mix remaining ingrediants.
- Add the flour mixture and stir just until combined.
- Pour into paper-lined muffin tins and bake 25 - 30 minutes, or until a toothpick inserted in the center comes out clean.
- Enjoy! :).
Nutrition Facts : Calories 165.6, Fat 5.3, SaturatedFat 0.7, Cholesterol 10.3, Sodium 122.2, Carbohydrate 28.3, Fiber 1, Sugar 15, Protein 2.2
ZUCCHINI ROMANO MUFFINS
the shredded zucchini retains its green color and adds moisture...Pecorino Romano is a sharp, tangy cheese made from sheep's milk. Add more black pepper if you like a lot of spice..
Provided by grandma2969
Categories Breads
Time 27m
Yield 12 medium muffins
Number Of Ingredients 11
Steps:
- Preheat oven to 400*.
- Lightly butter, or spray with non stick spray or line with paper liners.12 muffin cups.set aside.
- Combine flour, cheese, sugar, baking powder,baking soda, pepper and salt in a large bowl, stir till blended.
- In a seperate bowl, whisk together the milk, zucchini, oil and eggs.Add to the dry ingredients all at once and fold together just until evenly moistened. Do not over mix.
- Divide the batter evenly among the muffin cups. Sprinkle each muffin with a little cheese, if desired.
- Bake until a toothpick inserted in the center comes out clean.22-25 minutes.
- Cool on a wire rack before removing frompan.
Nutrition Facts : Calories 180.9, Fat 7.3, SaturatedFat 2, Cholesterol 37.5, Sodium 255.6, Carbohydrate 22.9, Fiber 0.9, Sugar 1.4, Protein 5.7
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