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 CARROT MUFFINS
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
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.
OAT BRAN ZUCCHINI MUFFINS
Zucchini is abundant in the Summer. Are you swimming in zucchini like me? Use some up with these zucchini muffins!
Provided by Jennifer Pullman
Categories Breakfast
Time 30m
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F.
- Grease the wells of a 12 cup cupcake pan or line with cupcake liners.
- In a large bowl combine dry ingredients: flour, baking powder, baking soda, salt, and cinnamon.
- In a separate bowl combine wet ingredients: maple syrup, egg, milk, and melted butter.
- Add wet ingredients and zucchini into dry ingredients, stir just until combined.
- Pour muffin batter (about 1/4 cup) into a prepared cupcake pan filling each well about 2/3 full.
- Bake for about 20 minutes or until a cake tester inserted into the muffin comes out clean.
Nutrition Facts : ServingSize 1 muffin, Calories 178 kcal, Carbohydrate 23.8 g, Protein 4.2 g, Fat 8.8 g, SaturatedFat 5.1 g, TransFat 0.3 g, Cholesterol 36.1 mg, Sodium 234.3 mg, Fiber 2.3 g, Sugar 9.3 g, UnsaturatedFat 3 g
ZUCCHINI RAISIN BRAN MUFFINS
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
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
ZUCCHINI RAISIN MUFFINS
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
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
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
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 SPICE BRAN MUFFINS
Steps:
- Heat oven to 350°. Combine zucchini, egg white, ginger, zest, sugar and oil in a bowl; mix well. Slowly stir in cereal, raisins, flour, cinnamon, baking soda and baking powder, stirring until flour is just incorporated. Coat a muffin pan with cooking spray; fill 3 cups with batter. Bake until muffins spring back to the touch and a toothpick comes out clean when inserted in center, 30 to 35 minutes. 253 calories per muffin, 9.6 g fat (1.3 g saturated), 42 g carbs, 5.5 g fiber, 3.8 g protein
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- Preheat oven to 350 degrees. Grease the muffin tins and set aside. Grate zucchini and set aside. Whisk together sugar, butter, vanilla and eggs and set aside. Sift together flour, baking soda, baking powder and the spices. Add the dry ingredients to the wet ingredients and stir to combine well. Stir in the grated zucchini.
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- Combine dry ingredients in a medium sized mixing bowl. Add in zucchini and other wet ingredients and stir to combine. Dough will be thick. (Try not to use a mixer with muffins- they have better texture and rise higher when you mix them by hand!)
- Let sit about 5 minutes while you line the muffin tin with cupcake liners. Stir again- dough will be less thick. Scoop about 3 TBSP into each muffin liner- about 3/4 full. Bake at 350 degrees for 20 minutes.
- Let cool. Brush with lemon glaze. Eat for breakfast, lunch and dinner. Repeat process as often as you have zucchini in the house.
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