Cliftons Zucchini Nut Muffins Food

ZUCCHINI MUFFINS

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.

FRUIT AND NUT ZUCCHINI MUFFINS

Steps:

• Preheat oven to 350*. Line 6 muffin tins with paper liners.
• In a small bowl, mix together flour, baking powder, baking soda, salt, nutmeg and cinnamon. Set aside.
• In a medium sized bowl, use a spatula or wooden spoon to mix together the beaten egg, oil, vanilla, and brown sugar. Stir in the grated zucchini.
• Stir the dry ingredients into the zucchini mixture. Gently fold in the cranberries, dates and sunflower kernels.
• Divide evenly among the muffins cups. Sprinkle with additional sunflower kernels if desired.
• Bake for 30 or until tested done with a toothpick.
• Remove muffins from the tin, to cool on a wire rack.

KATHIE'S ZUCCHINI MUFFINS

Steps:

• Preheat oven to 400.
• Combine first 7 ingredients in large bowl (through salt); stir with whisk.
• Combine zucchini, milk, oil, honey and egg in a small bowl; stir until blended.
• Make a well in the center of dry ingredients; add milk mixture, stirring until just moist.
• Spoon batter into 12 muffin cups that are coated with cooking spray or lined with paper liners.
• Combine 1 tablespoon sugar and 1/4 teaspoon cinnamon; sprinkle over tops of muffins.
• Bake at 400 for 15 minutes (start checking on them by 12 min).
• Remove from pans immediately; cool on a wire rack. Enjoy!

ZUCCHINI NUT MUFFINS

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 NUT MUFFINS

Steps:

• Combine first 7 ingredients in a large bowl. Make a well in center.
• Mix remaining 7 ingredients in a separate bowl and then pour into well. Stir until just moistened.
• Fill 12 greased muffin cups 3/4 full and bake at 400°F for 18 minutes or until a wooden pick inserted in center comes out clean.
• Let stand in pan for 5 minutes before removing to wire rack to cool.

WALNUT ZUCCHINI MUFFINS

Steps:

• Preheat oven to 375°. In a large bowl, whisk the first 6 ingredients. In another bowl, whisk eggs, milk and melted butter until blended. Add to flour mixture; stir just until moistened. Fold in zucchini, walnuts and raisins., Fill 12 greased muffin cups three-fourths full. Bake 18-20 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pan to a wire rack. Serve warm. Freeze option: Freeze cooled muffins in freezer containers. To use, thaw at room temperature or, if desired, microwave each muffin on high until heated through, 20-30 seconds.

HG'S FLUFFY-GOOD ZUCCHINI NUT MUFFINS - WW POINTS = 3

Steps:

• Preheat oven to 350 degrees.
• In a medium bowl, combine both types of flour, Splenda, brown sugar, baking powder, cinnamon, nutmeg, and salt.
• In a separate medium bowl, mix together the zucchini, egg substitute, applesauce, butter, and vanilla extract. Slowly add this mixture to the first bowl, and stir until thoroughly blended. Mix half the crushed walnuts (1 1/2 tbsp.) into the batter.
• Line 9 cups of a 12-cup muffin pan with baking liners and/or spray with nonstick spray. Evenly distribute batter among the 9 cups. Top each cup with a sprinkling of the remaining 1 1/2 tablespoons crushed walnuts.
• Bake in the oven for 20 - 25 minutes, until a toothpick poked into the center of a muffin comes out clean. Let cool and then enjoy!

ZUCCHINI NUT MUFFINS

Steps:

• 1. Shred unpeeled zucchini to measure 2 cups. spread on paper toweling to drain for 10 mins. Lightly blot top of them.
• 2. Preheat oven to 375 degrees Beat together eggs, oil, vanilla and sugar until light. Mix flour with cinnamon, nutmeg, cloves, salt, baking soda and baking powder.
• 3. Blend Zucchini into egg mixture alternately with the flour mixture. Do not over blend. Fold in nuts. Spoon into lightly greased muffin cups.
• 4. Bake for 20 mins or until muffins test done. You can store the extra muffin batter, tightly covered, in refrigerator up to one week.

CLIFTON'S ZUCCHINI-NUT MUFFINS

Steps:

• In a medium bowl mix together flour, baking powder, baking soda, salt and cinnamon.
• Set aside.
• Combine sugar and eggs in the large bowl of an electric mixer and beat at medium speed 2 minutes.
• Add oil in a slow steady stream, beating constantly for 2 to 3 minutes.
• Add zucchini and vanilla and blend well.
• Stir in walnuts and raisins.
• Fold in dry ingredients just until batter is moistened; do not overmix.
• Preheat oven to 350 degrees F.
• Line 22 muffin cups with paper liners.
• Fill cups 2/3 full with batter.
• Bake 25 minutes or until lightly browned.
• Let cool 10 minutes before removing muffins from pan.