SQUASH & ZUCCHINI MUFFINS - BABY FOOD STYLE
My 2 1/2 year old refuses to eat any type of vegetable...but WILL eat jar baby food veggies! The squash/zucchini mix was one she loved...until suddenly. Desperate to get her to eat it SOMEHOW, I decided to get creative with it. She LOVED these and the rest of the family and some friends found them to be yummy too! Success!!
Provided by Karen Lyman
Categories Other Breakfast
Time 35m
Number Of Ingredients 9
Steps:
- 1. Preheat oven to 350. Grease muffin tins.
- 2. Melt together butter and sugar in microwave. Combine all other ingredients and add in the melted butter/sugar mix. Mix well.
- 3. Pour into muffin pan and sprinkle lightly with cinnamon & sugar. Bake for 23-25 minutes.
- 4. (I brushed the top of my warm muffins with melted butter, as well)
ZUCCHINI MUFFINS
Stir golden raisins into the batter for little bursts of sweetness throughout the moist muffins.
Provided by Food Network Kitchen
Time 1h15m
Yield 18 muffins
Number Of Ingredients 14
Steps:
- Preheat the oven to 400 degrees F. Line 18 muffin cups with paper liners.
- Whisk together the all-purpose and whole-wheat flours with the baking powder, baking soda, cinnamon, nutmeg and salt in a large bowl. Beat the butter, sugar, yogurt, eggs and vanilla together in another large bowl using an electric mixer on medium speed until fluffy. Reduce the speed to low and beat in the flour mixture until combined. Stir in the zucchini and raisins. Divide the batter evenly among the prepared cups.
- Bake until a toothpick inserted in the center of the muffins comes out clean, 15 to 18 minutes. Cool the muffins in the pans on a wire rack for 10 minutes; remove from the pans and cool completely on the rack.
OATMEAL SUMMER SQUASH (ZUCCHINI) MUFFINS
Make and share this Oatmeal Summer Squash (Zucchini) Muffins recipe from Food.com.
Provided by l-dakin
Categories Quick Breads
Time 35m
Yield 8 muffins, 8-12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven tp 400 degrees F.
- Combine flours, oats, baking powder, salt, cinnamon in a medium-large bowl.
- In a medium bowl, combine egg, milk, oil and honey. Mix well. Add wet ingredients to dry ingredients and stir until just moistened. Gently fold in zucchini.
- Fill lined or well greased muffin tins 2/3 full. bake for 15-20 minutes, until a toothpick inserted in the center comes out clean.
- Cool on wire rack.
SUMMER SQUASH MUFFINS
Make and share this Summer Squash Muffins recipe from Food.com.
Provided by Halliy
Categories Breads
Time 40m
Yield 24 muffins, 24 serving(s)
Number Of Ingredients 17
Steps:
- spray or line with paper 2 (12 cup muffin pans).
- preheat 350 F.
- mix squash, zucchini, sugar, pear, oil. egg, vanilla.
- then add remaining ingreadients.
- divide among pans.
- bake about 30 minutes. or until springy. finger/knife no longer leaves a dent.
Nutrition Facts : Calories 154.4, Fat 5.9, SaturatedFat 0.9, Cholesterol 31, Sodium 223.9, Carbohydrate 23.1, Fiber 1.8, Sugar 9.4, Protein 3
SAUTEED BABY ZUCCHINI WITH SQUASH BLOSSOMS AND LEMON BASIL
Categories Side Sauté Basil Zucchini Spring Bon Appétit Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 5
Steps:
- Melt 1 tablespoon butter in heavy large nonstick skillet over medium heat. Add zucchini; sauté until crisp-tender, about 2 minutes. Stir in basil. Season with fleur de sel. Transfer to plate. Melt remaining 2 tablespoons butter in skillet. Add squash blossoms and cook until barely wilted and still bright orange, about 2 seconds per side. Arrange atop zucchini and serve.
- *Available at farmers' markets and some specialty foods stores.
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