Baby Basil Zucchini Muffins Food
LEFTOVER BABY FOOD MUFFINS
These bite-sized muffins are healthy, nutritious and the perfect way to use up leftover jars of baby food! No added sugar and your little ones will love them!
Provided by Kelly
Time 20m
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F.
- Spray a mini muffin pan with nonstick spray (or use muffin liners) and set aside.
- In a large bowl, whisk together oat flour, baking powder and cinnamon, making a well in the center.
- In a separate bowl, whisk together baby food, mashed banana and egg. Add wet ingredients to the dry ingredients, mixing until just combined, then fold in the grated carrot.
- Divide oat mixture evenly among the 24 mini muffin cups (or 12 standard size muffins) and bake for 13 to 15 minutes, or until a toothpick inserted comes out clean. If making 12 standard size muffins, bake for about 25 to 30 minutes. Let cool and enjoy!
Nutrition Facts : ServingSize 1 muffin, Calories 37 calories, Sugar 1.5 g, Sodium 4.9 mg, Fat 0.7 g, SaturatedFat 0.2 g, Carbohydrate 6.7 g, Fiber 0.9 g, Protein 1.5 g
BABY BASIL-ZUCCHINI MUFFINS
"These delicious treats make the most of the basil and zucchini I grow," enthuses Marion Lowery of Medford, Oregon. "The aroma during baking is so tempting my family flocks to the kitchen to grab muffins for snacking. I've learned to always mix up a double batch so I have enough for dinner!"
Provided by Taste of Home
Time 35m
Yield about 4-1/2 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the flour, sugar, basil, baking powder, salt and baking soda. Beat the eggs, milk and oil; stir into dry ingredients just until moistened. Fold in zucchini. , Fill greased or paper-lined miniature muffin cups two-thirds full. Sprinkle with cheese. Bake at 400° for 12-15 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from the pans to wire racks. Serve warm.
Nutrition Facts : Calories 115 calories, Fat 7g fat (1g saturated fat), Cholesterol 18mg cholesterol, Sodium 162mg sodium, Carbohydrate 11g carbohydrate (3g sugars, Fiber 0 fiber), Protein 3g protein.
ZUCCHINI NUT MUFFINS
This is my favorite muffin recipe. They come out so moist and delicious. My garden was over-run with zucchini so I made these muffins, froze them and had them through out the year. They freeze very well.
Provided by clw721
Categories Quick Breads
Time 35m
Yield 24 muffins
Number Of Ingredients 11
Steps:
- Beat the eggs until they are light and foamy.
- Add the sugar, oil and zucchini.
- Blend well with a spoon.
- Mix the dry ingredients and add to the egg mixture; blend well.
- Add the nuts, and spoon into greased muffin tins.
- Bake at 325°F for 20 minutes.
ZUCCHINI BASIL MUFFINS
Make and share this Zucchini Basil Muffins recipe from Food.com.
Provided by dicentra
Categories Quick Breads
Time 30m
Yield 24 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 200°C/425°F
- Grease muffin tins.
- Combine the eggs, milk and oil in a large bowl. Combine the flour, sugar, salt and baking powder in another bowl and add to the liquid mixture in batches, stirring to blend. Don't overblend!
- Add the zucchini and basil and stir to blend.
- Fill each muffin cup about 1/2 full. Sprinkle the top with the cheese.
- Bake for about 20-25 minutes for regular size muffins, 15-20 minutes for the mini muffins, until the tops are golden brown and puffy.
- Serve while still warm.
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- { "@type": "HowToSection", "name": "Instructions using Beaba's Babycook Pro", "itemListElement": [ { "@type": "HowToStep", "text": "Chop the zucchini, asparagus and leek into 1" pieces. Roughly chop the basil.", "name": "Chop the zucchini, asparagus and leek into 1" pieces. Roughly chop the basil.", "url": "https://babyfoode.com/blog/chunky-summer-veggie-pasta/#wprm-recipe-16557-step-0-0" }, { "@type": "HowToStep", "text": "Fill one basket with the zucchini, asparagus and leek. Using the measuring bowl, fill the correlating heating tank to a level 3 with water.", "name": "Fill one basket with the zucchini, asparagus and leek. Using the measuring bowl, fill the correlating heating tank to a level 3 with water.", "url": "https://babyfoode.com/blog/chunky-summer-veggie-pasta/#wprm-recipe-16557-step-0-1" }, { "@type": "HowToStep", "text": "Fill the grain insert with the pasta and water. Using the measuring bowl, fill the correlating heating tank to a level 3 with water.", "name": "Fill the
- { "@type": "HowToSection", "name": "Instructions for Regular Cook Method", "itemListElement": [ { "@type": "HowToStep", "text": "Chop the zucchini, asparagus and leek into 1" pieces. Roughly chop the basil.", "name": "Chop the zucchini, asparagus and leek into 1" pieces. Roughly chop the basil.", "url": "https://babyfoode.com/blog/chunky-summer-veggie-pasta/#wprm-recipe-16557-step-1-0" }, { "@type": "HowToStep", "text": "In a medicum saucepan, bring 2" of water to a boil over medium heat. Place the zucchini, asparagus and leek into a steamer basket over the boiling water, cover, and cook for 15 minutes.", "name": "In a medicum saucepan, bring 2" of water to a boil over medium heat. Place the zucchini, asparagus and leek into a steamer basket over the boiling water, cover, and cook for 15 minutes.", "url": "https://babyfoode.com/blog/chunky-summer-veggie-pasta/#wprm-recipe-16557-step-1-1" }, { "@type": "HowToStep", "text": "Meanwhile, cook pasta according to package directions.", "name"
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