WALNUT ZUCCHINI MUFFINS
Shredded zucchini adds makes these walnutty muffins extra tender. If you have lots of zucchini in summer as many of us do, this is a good way to use some of it. -Harriet Stichter, Milford, Indiana
Provided by Taste of Home
Time 40m
Yield 1 dozen.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 281 calories, Fat 15g fat (6g saturated fat), Cholesterol 53mg cholesterol, Sodium 250mg sodium, Carbohydrate 33g carbohydrate (17g sugars, Fiber 2g fiber), Protein 6g 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 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 MUFFINS WITH CINNAMON CRUNCH TOPPING
A touch of honey complements the nutty flavor of the whole-wheat flour in these muffins. The zucchini and applesauce provide moisture and flavor, and the crunchy cinnamon topping makes for the perfect textural contrast against the soft cake. These muffins are a great addition to your morning cup of coffee. Store them on the counter, uncovered, to help preserve their crunchy coating. They also freeze well and can be reheated in a low-temperature oven or thawed at room temperature.
Provided by Jerrelle Guy
Categories breakfast, snack, finger foods, pastries
Time 45m
Yield 12 servings
Number Of Ingredients 15
Steps:
- Heat the oven to 400 degrees. Using 1 tablespoon softened butter, generously butter the cups and the top of a standard 12-cup muffin tin. Set aside.
- Cut the tips off the zucchini and grate the zucchini into shreds on a box grater. Pile the zucchini onto a clean dish towel and squeeze tightly over the sink to remove any excess water. Set aside.
- In a large mixing bowl, sift 1 cup whole-wheat flour with the all-purpose flour, granulated sugar, baking powder and salt, then whisk to combine. Set aside.
- To a medium bowl, add the melted butter, milk, applesauce, honey, eggs, lemon juice and vanilla, and whisk to combine. Make a well in the center of the dry ingredients and pour the liquid inside. Using a rubber spatula, gently fold everything together, being careful not to overmix. Just before completely combined, sprinkle the zucchini over the top, breaking up any clumps with your hands, and finish folding the batter until combined. Using a spoon or scoop, divide the batter evenly among the muffin cups. (It should come to the top of each cup).
- In a small bowl, combine the remaining 1 tablespoon whole-wheat flour with the turbinado sugar and cinnamon. Using your fingers, work in the remaining 1 tablespoon softened butter until everything is evenly moist. Sprinkle the mixture over the tops of the muffins, then carefully brush away any crumbs that spill onto the top of the muffin tin. Bake the muffins, rotating halfway through, until the tops form firm domes, the sugar topping caramelizes and the muffins are cooked through, 24 to 26 minutes. (The tops should spring back when lightly pressed.) Remove from the oven and allow to cool in the tin for 15 minutes before using a small offset spatula to transfer them to a wire rack to cool for at least another 10 minutes. Serve warm or at room temperature.
ZUCCHINI BREAD MUFFINS
Flavorful and moist, these zucchini bread muffins are an easy summertime baking staple. No need to peel the zucchini before shredding, but you certainly can if you'd like. See Notes for freezing instructions.
Provided by Sally
Categories Breakfast
Time 35m
Number Of Ingredients 15
Steps:
- Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line with cupcake liners.
- Whisk the flour, baking powder, baking soda, salt, cinnamon, and nutmeg together in a large bowl. Set aside. In a medium bowl, whisk the oil, granulated sugar, brown sugar, eggs, vanilla extract, and milk together. Whisk in the shredded zucchini. Pour the wet ingredients into the dry ingredients and whisk or stir until just combined. Fold in any add-ins you want to include, if any. Avoid over-mixing. Batter is thick.
- Spoon the batter into liners, filling them all the way to the top. Sprinkle with coarse sugar, if desired.
- Bake for 5 minutes at 425°F (218°C); then, keeping the muffins in the oven, reduce heat to 350°F (177°C) and continue baking for another 15-17 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 20-21 minutes, give or take. (For mini muffins, bake 11-13 minutes at 350°F (177°C) the whole time.)
- Allow the muffins to cool for 5 minutes in the muffin pan, and then transfer to a wire rack to continue cooling, or enjoy warm.
- Muffins stay fresh covered at room temperature for a few days, then transfer to the refrigerator for up to 1 week.
CRUMBLE TOPPED ZUCCHINI WALNUT MUFFINS
Make and share this Crumble Topped Zucchini Walnut Muffins recipe from Food.com.
Provided by Shannon Holmes
Categories Quick Breads
Time 30m
Yield 6-12 muffins, 6-12 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 400 degrees F.
- Spray either 6 large muffin baking cup pan or 12 small muffin cups with cooking spray.
- Make the topping, combine flour, cinnamon and sugar, cutting in margarine until mixture resembles coarse crumbs and set aside.
- In a large bowl, mix together the cereal, shredded zucchini and applesauce.
- Set aside for 5 minutes, or until cereal is softened.
- Once cereal is soft, add the oil and the vanilla.
- Stir together flours, sugar, baking powder, baking soda, salt and cinnamon in a medium bowl and set aside.
- Add the flour mixture to the zucchini mixture, stirring until combined, you will need to add the soy milk to make it not such a stiff dough, you may need up to 1/4 cup or more.
- Stir in chopped walnuts (if using).
- Divide the mixture to muffin cups evenly.
- Sprinkle the muffins evenly with the topping.
- Bake for about 20 minutes, until golden and a toothpick inserted into the center of a muffin comes out clean.
- Place on cooling rack, cover with a tea towel for 5 minutes.
- After the five minutes, run a butter knife around the muffins, then remove very carefully, they are very soft and delicate.
- Cool completely, place in tupperware lined with a paper towel.
- Freeze after 1-2 days, wrapped in plastic wrap.
- These would also be good with 1/2 cup cinnamon chips in place of the walnuts.
Nutrition Facts : Calories 307.7, Fat 12.8, SaturatedFat 1.9, Sodium 461.1, Carbohydrate 45.2, Fiber 2.8, Sugar 17.2, Protein 4.8
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