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.
ZUCCHINI MUFFINS
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
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.
APPLE CINNAMON ZUCCHINI MUFFINS
A moist, dense and delicious snack. Super easy! I had apples and zucchini that were just begging to be turned into something wonderful!
Provided by justsmurfy
Categories Bread Quick Bread Recipes Zucchini Bread Recipes
Time 40m
Yield 24
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray 24 muffin cups with cooking spray or line with paper liners.
- Whisk sugar, oil, eggs, and vanilla extract together in a bowl until smooth. Stir flour, cinnamon, baking soda, and baking powder into sugar mixture just until batter is combined. Fold zucchini and apple into batter and spoon into the prepared muffin cups.
- Bake in the preheated oven until until muffins spring back after pressing the top, about 25 minutes.
Nutrition Facts : Calories 152.6 calories, Carbohydrate 20.9 g, Cholesterol 23.3 mg, Fat 6.8 g, Fiber 0.8 g, Protein 2.2 g, SaturatedFat 1.2 g, Sodium 64.7 mg, Sugar 11.3 g
RAISIN-ZUCCHINI SPICE CUPCAKES
"We were out of flour one night when I wanted to make zucchini muffins, so I used a box of spice cake mix instead. They're a huge hit with the kids and my husband." -Tracy Scherer, Climax, Michigan
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 2 dozen.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the cake mix, water, oil and eggs; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Stir in zucchini and raisins. Fill paper-lined muffin cups two-thirds full. , Bake at 350° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing to wire racks to cool completely. , For frosting, in a small bowl, beat butter until light and fluffy. Beat in the confectioners' sugar, vanilla, cinnamon, nutmeg and enough milk to achieve a spreading consistency. Frost cupcakes.
Nutrition Facts : Calories 183 calories, Fat 7g fat (3g saturated fat), Cholesterol 37mg cholesterol, Sodium 188mg sodium, Carbohydrate 28g carbohydrate (20g sugars, Fiber 0 fiber), Protein 2g protein.
SPICED ZUCCHINI MUFFINS
Make and share this Spiced Zucchini Muffins recipe from Food.com.
Provided by TishT
Categories Quick Breads
Time 35m
Yield 7 large muffins, 8-10 serving(s)
Number Of Ingredients 15
Steps:
- Preheat the oven to 350F.
- Grease and paper muffin tins.
- Mix the eggs, oil, sugar, sour cream, and zucchini together in a large bowl.
- Do not overmix.
- Add the two flours, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, fruit and walnuts, if using.
- (it's best if you sift the dry ingredients together before adding) Do not overmix, but make sure that all the batter is mixed together.
- Pour into muffins tins and bake approximately 20 minutes.
Nutrition Facts : Calories 392.3, Fat 19, SaturatedFat 4.3, Cholesterol 85.6, Sodium 358.1, Carbohydrate 50.6, Fiber 2.1, Sugar 25.7, Protein 6.6
ZUCCHINI SPICE MUFFINS
From Robin Hood Home Baking cookbook. These freeze well and are great to pop into school lunches. An equal amount of peeled, grated apple can be substituted for the zucchini.
Provided by Lille
Categories Quick Breads
Time 35m
Yield 12 muffins
Number Of Ingredients 11
Steps:
- Line a 12-cup muffin pan with paper liners. Preheat oven to 400°F.
- Combine flour, oats, brown sugar, cinnamon and nutmeg in a mixing bowl. Using two knives, a pastry blender, stand mixture or your fingers, cut in butter until mixture resembles coarse crumbs. Set aside 1/2 cup of this mixture for topping. Stir in baking powder and salt into remaining mixture.
- Beat eggs, milk and zucchini in a small bowl. Add to dry ingredients all at once, stirring just until moistened.
- Spoon batter into prepared muffin pan. Sprinkle topping evenly over batter; pat down gently.
- Bake for 20-25 minutes or until tops spring back when lightly touched.
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