Zucchini Spice Bran Muffins Recipes

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ZUCCHINI MUFFINS



Zucchini Muffins image

These yummy zucchini muffins, packed full of currants and walnuts, are an excellent way to use up your garden overload of zucchini. -Peg Gausz, Watchung, New Jersey

Provided by Taste of Home

Categories     Breakfast     Snacks

Time 45m

Yield 6 muffins.

Number Of Ingredients 11

3/4 cup all-purpose flour
1/2 cup sugar
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1 large egg, room temperature
1/4 cup canola oil
1 cup finely shredded unpeeled zucchini
1/2 cup chopped walnuts
1/4 cup dried currants or chopped raisins

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



Zucchini Carrot Muffins image

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

2 cups shredded carrot
1 cup shredded zucchini
1 cup chopped peeled apple
3/4 cup sweetened shredded coconut
1/2 cup chopped almonds
2 teaspoons grated orange zest
2 cups all-purpose flour
1-1/4 cups sugar
1 tablespoon ground cinnamon
2 teaspoons baking soda
1/2 teaspoon salt
3 large eggs, lightly beaten
3/4 cup canola oil
1 teaspoon vanilla extract

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



Oat Bran Zucchini Muffins image

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

1 1/2 cup whole wheat flour (I used white whole wheat)
1/2 cup oat bran
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/ teaspoon cinnamon
1/2 cup butter (melted)
3/4 cup milk (I used skim)
1 egg (beaten lightly)
1/2 cup pure maple syrup
2 cup shredded zucchini

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



Zucchini Raisin Bran Muffins image

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

2/3 cup all-purpose flour
2/3 cup whole wheat flour
2/3 cup miller's natural bran (available at natural foods stores, specialty foods shops, and some supermarkets)
2 teaspoons double-acting baking powder
3/4 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon ground cloves
1/2 cup unsalted butter, softened
2/3 cup sugar
2 large eggs
1 teaspoon vanilla
1/4 cup milk
1/2 cup raisins
1/2 cup chopped walnuts
2 cups coarsely grated zucchini

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



Zucchini Raisin Muffins image

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

¾ cup all-purpose flour
¼ teaspoon salt
¼ teaspoon ground nutmeg
¼ teaspoon baking soda
¼ teaspoon baking powder
1 large egg
½ cup white sugar
¼ cup vegetable oil
1 cup grated zucchini
¼ cup raisins

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



Zucchini Raisin Bran Muffins image

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

2/3 cup all-purpose flour
2/3 cup whole-wheat flour
2/3 cup miller's bran (available at natural foods stores, specialty foods shops, and some supermarkets)
2 teaspoons double-acting baking powder
3/4 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon ground cloves
1 stick (1/2 cup) unsalted butter, softened
2/3 cup sugar
2 large eggs
1 teaspoon vanilla
1/4 cup milk
1/2 cup raisins
1/2 cup chopped walnuts
2 cups coarsely grated zucchini

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



ZUCCHINI SPICE BRAN MUFFINS image

Categories     Bread     Breakfast     Bake

Yield 3 muffins

Number Of Ingredients 13

1/2 cup grated zucchini
1 egg white
1/2 teaspoon grated ginger
1/2 teaspoon grated lemon zest
1/4 cup sugar
2 tablespoons extra light olive oli
1/2 cup high-fiber cereal (such as All-Bran)
1/4 cup raisins
1/4 cup whole-wheat pastry flour
1/2 teaspoon cinnamon
1/4 teaspoon baking soda
1/8 teaspoon baking powder
Vegetable oil cooking spray

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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