APPLE PECAN MUFFINS
This is an old favorite of mine that I've made for the last 20 years or so. I think the original came from a magazine, and I tweaked it a bit to suit my tastes. If you don't have pecans, feel free to use walnuts.
Provided by Sweet PQ
Categories Quick Breads
Time 30m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 375*. Grease or line 12 muffin cups.
- Mix the 2 tablespoons of sugar and 1 1/2 teaspoons cinnamon together for topping and set aside.
- Mix flour, sugar, cinnamon, baking powder, baking soda and salt together in a large bowl.
- Whisk eggs, then add milk and oil - mix. Stir this into dry ingredients until just mixed.
- Fold in the apples and pecans.
- Spoon batter into muffin cups & sprinkle with the cinnamon sugar.
- Bake @ 375* for 20-25 minutes.
APPLE PECAN ZUCCHINI MUFFINS
great for a quick breakfast or snacking. Very easy good for beginners.
Provided by Merry cantrell
Categories Other Breakfast
Time 1h25m
Number Of Ingredients 9
Steps:
- 1. Preheat oven 375` peel your zucchini and apple, in a Large bowl shred both items. in a separate bowl beat your eggs until smooth.
- 2. add the eggs, cinnamon, nutmeg and vanilla to the apple zucchini mixture and give it a good stir.
- 3. set aside 1/2 tsp of the flour, add the remaining flour to the zucchini and mix in thoroughly.
- 4. add 1/2 tsp of flour to a bowl or small jar with a lid and then add the pecans. Gently shake or stir the pecans until they have a good coat of flour on them so they do not sink to the bottom once mixed in. (optional: I add an extra 1/2 tsp of cinnamon and nutmeg to the pecans while I'm mixing them just to give it some more punch)
- 5. spray a 12 count muffin tin with non stick cooking spray and drop mix in each tin with a 1/4 cup measuring cup. Bake for 30 mins. Remove the muffin tin and let cool slightly before transferring to a cooling rack. Re-spray your muffins tins and repeat. (BAKING HINT): to get the most of your mix spray your measuring cup with non stick spray and the batter will slide right out of it and not stick to the cup
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
APPLE ZUCCHINI MUFFINS
Apple Zucchini Muffins - soft and fluffy muffins with zucchini and apple. Perfect for lunch boxes or as an after-school snack!
Provided by Anna
Categories Breakfast
Time 27m
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F.
- Line a muffin pan with paper liners or spray with a non-stick baking spray. Set aside.
- In a large mixing bowl, whisk together the dry ingredients (flour, baking powder, soda, sugar and salt).
- Add shredded zucchini and apple. Stir to coat with the dry ingredients.
- In a medium mixing bowl, whisk together buttermilk, vanilla, oil and egg.
- Add to the dry ingredients and stir in with a spatula or a wooden spoon. Do not overmix. Lumpy batter is okay.
- Using a regular ice cream scoop, scoop the batter into the muffin pan, filling one scoop per muffin. You may have two scoops of batter left in your bowl so either make two more muffins, or divide the batter evenly among filled cups.
- Bake muffins in 400 degrees F for 5 minutes. Without opening the oven door, lower the temperature to 375 degrees F and continue baking for 12 minutes. Check the muffins with a toothpick or a dry spaghetti noodle to see if done baking. If the muffins are too pale on top, add two more minutes of baking. They should have golden brown edges and golden tops.
- Cool for 10 minutes in the pan, then remove onto a cooling rack, plate or cutting board.
Nutrition Facts : Calories 205 kcal, Carbohydrate 35 g, Protein 3 g, Fat 5 g, SaturatedFat 4 g, Cholesterol 15 mg, Sodium 244 mg, Fiber 1 g, Sugar 19 g, ServingSize 1 serving
APPLE ZUCCHINI PECAN BREAD
This recipe makes three loaves of bread. A great combination of zucchini and apples makes this a wonderfully moist bread that freezes well. Recipe from Taste of Home.
Provided by Marie
Categories Quick Breads
Time 1h15m
Yield 3 loaves
Number Of Ingredients 13
Steps:
- In a large bowl, combine flour, baking soda, cinnamon, nutmeg and salt.
- In another bowl, beat eggs and add oil, sugars and vanilla.
- Pour over dry ingredients and mix well.
- Stir in zucchini, apples and pecans (batter will be stiff).
- Spoon into three greased 8x4x2" loaf pans.
- Bake at 350° for 50 to 55 minutes or until tests done.
- Cool in pan for ten minutes before removing to a wire rack to cool completely.
APPLE PECAN MUFFINS
Make and share this Apple Pecan Muffins recipe from Food.com.
Provided by Sam 3
Categories Breakfast
Time 35m
Yield 6-12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375°F.
- Butter non-stick muffin pans or line with paper liners.
- In a large bowl combine flours, cheese, baking powder, cinnamon and salt.
- Stir in apples and pecans.
- In another bowl, whisk together egg, milk, sugar and butter.
- Pour over dry ingredients and stir until just moistened.
- Spoon into muffin pan.
- Bake for 22-25 minutes or until tops are firm to the touch.
- Let cool in pan for 5 minutes before removing.
Nutrition Facts : Calories 533, Fat 21.9, SaturatedFat 9.6, Cholesterol 73.3, Sodium 559.2, Carbohydrate 74.6, Fiber 5, Sugar 29.9, Protein 13.1
CARROT, APPLE, AND ZUCCHINI MUFFINS
I'm learning to eat a more healthy diet. I couldn't find a recipe for all the ingredients that I wanted in my muffins, so I made up my own. They're yummy and they have so many healthy ingredients! This recipe makes 24 muffins or 12 mini-loaves.
Provided by Judith Fowler
Categories Bread Quick Bread Recipes Zucchini Bread Recipes
Time 50m
Yield 24
Number Of Ingredients 21
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Coat 24 muffin cups with cooking spray.
- Stir zucchini, carrots, and apple together in a large bowl. Mix in yogurt, sucralose and brown sugar blend, eggs, applesauce, skim milk, canola oil, lemon zest, and orange zest until thoroughly combined.
- Whisk all-purpose flour, whole wheat flour, baking powder, baking soda, salt, cinnamon, nutmeg, and allspice in a separate bowl. Gently stir dry ingredients into wet ingredients until just combined. Fold walnuts into batter. Pour batter into prepared muffin cups.
- Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes.
Nutrition Facts : Calories 134.7 calories, Carbohydrate 21.7 g, Cholesterol 15.8 mg, Fat 3.5 g, Fiber 2 g, Protein 3.9 g, SaturatedFat 0.4 g, Sodium 230.7 mg, Sugar 3 g
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.
PINEAPPLE ZUCCHINI MUFFINS
These are deliciously moist muffins that that'll disappear quickly! Use carrot or zucchini, or both if you prefer. I make a batch of each, then put some in the freezer (in Ziploc bags) for later, which usually isn't very long! My entire family just loves them!
Provided by FROSTH
Categories Bread Quick Bread Recipes Zucchini Bread Recipes
Time 55m
Yield 48
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease and flour 4 muffin pans, or use paper liners.
- In a large bowl, combine flour, sugar, baking powder, baking soda, cinnamon and salt. Make a well in the center, and pour in the oil, eggs, zucchini, pineapple and vanilla. Mix until smooth. Fill muffin cups 2/3 to 3/4 full.
- Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.
Nutrition Facts : Calories 181.7 calories, Carbohydrate 21.7 g, Cholesterol 23.3 mg, Fat 9.8 g, Fiber 0.6 g, Protein 2.1 g, SaturatedFat 1.6 g, Sodium 177 mg, Sugar 12.3 g
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