ZUCCHINI MUFFINS
The best zucchini bread muffins ever! Moist, sweet, packed with shredded zucchini, walnuts, dried cranberries, and spiced with vanilla, cinnamon and nutmeg.
Provided by Elise Bauer
Categories Baking Muffin Quick Bread Zucchini
Time 40m
Number Of Ingredients 14
Steps:
- Preheat the oven: Preheat the oven to 350°F (175°C). Coat each muffin cup in your muffin pan with a little butter or vegetable oil spray.
Nutrition Facts : Calories 334 kcal, Carbohydrate 50 g, Cholesterol 62 mg, Fiber 2 g, Protein 5 g, SaturatedFat 8 g, Sodium 206 mg, Sugar 24 g, Fat 13 g, ServingSize Makes 12-14 muffins, UnsaturatedFat 0 g
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
Stir golden raisins into the batter for little bursts of sweetness throughout the moist muffins.
Provided by Food Network Kitchen
Time 1h15m
Yield 18 muffins
Number Of Ingredients 14
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.
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 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.
FRUIT AND NUT ZUCCHINI MUFFINS
Warm from the oven, or at room temperature, who doesn't like muffins. :) Why not surprise a neighbour or a friend with a batch of these moist fruit and nut delights. Include the recipe and let them keep the muffin tin as a wonderful gift. Created for the 2010 Category Craze-E Contest.
Provided by Diana 2
Categories Quick Breads
Time 45m
Yield 6 muffins
Number Of Ingredients 15
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.
Nutrition Facts : Calories 243, Fat 10.2, SaturatedFat 1.5, Cholesterol 35.2, Sodium 184.8, Carbohydrate 36, Fiber 1.2, Sugar 22.7, Protein 3
FRUITY NUTTY ZUCCHINI MUFFINS
This recipe is a combination of a few different muffin and cake recipes, resulting in a very sweet, moist, and dense dessert-type muffin. I really like the mix of textures and flavors, and those who tried them have all said it reminds them of carrot cake. These are VERY sweet, so use your own judgement and cut back a bit on the sugar if you want (definitely do so if you use anything other than juice-packed or light syrup fruit cocktail). I used a yellow summer squash, and the yellow color was so pretty in this. Because of their high moisture content, keep these refrigerated for the best texture and "shelf" life.
Provided by Vino Girl
Categories Quick Breads
Time 50m
Yield 30 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 325F; prepare muffin pans by either lining them with cupcake papers or by spraying them with cooking spray.
- Combine flour, sugar, baking soda, baking powder, salt, and cinnamon in a very large bowl.
- Combine zucchini, eggs, fruit cocktail, vanilla, applesauce, oil, coconut, and pecans in another large bowl.
- Pour the liquid ingredients over the dry ingredients, and stir gently just until the dry ingredients are moistened.
- Spoon batter into prepared muffin tins, filling them about 3/4 full (these muffins do not rise as much as some).
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Cool thoroughly and store tightly covered in the refrigerator.
Nutrition Facts : Calories 174.6, Fat 6.4, SaturatedFat 1.5, Cholesterol 18.6, Sodium 148.8, Carbohydrate 27.6, Fiber 1.1, Sugar 17.1, Protein 2.3
KATHIE'S ZUCCHINI MUFFINS
I found this recipe in Cooking Light magazine. The muffins are easy, delicious, and relatively healthy. I typically double the batch to make 24 muffins. Yum!
Provided by rsnelling42
Categories Quick Breads
Time 30m
Yield 12 muffins
Number Of Ingredients 14
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!
Nutrition Facts : Calories 139.6, Fat 3.1, SaturatedFat 0.4, Cholesterol 15.7, Sodium 150.6, Carbohydrate 26.1, Fiber 1.6, Sugar 13.2, Protein 3.1
FRUIT AND NUT MUFFINS
I got this recipe from a good friend. The muffins can be eaten anytime, of course, but they are especially popular for coffee breaks and brunches. One thing you can count on...they're really nice and moist!
Provided by Taste of Home
Time 30m
Yield 1-1/2 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, combine apples, sugar, raisins and nuts; set aside. In another bowl, beat eggs, oil and vanilla; stir into apple mixture. Combine dry ingredients; carefully fold into apple mixture. Do not overmix. Fill 18 greased muffin cups almost to the top. Bake at 375° for 18-20 minutes or until muffins test done.
Nutrition Facts : Calories 270 calories, Fat 13g fat (1g saturated fat), Cholesterol 24mg cholesterol, Sodium 130mg sodium, Carbohydrate 36g carbohydrate (22g sugars, Fiber 2g fiber), Protein 5g protein.
ZUCCHINI NUT MUFFINS
Make and share this Zucchini Nut Muffins recipe from Food.com.
Provided by Swan Valley Tammi
Categories Quick Breads
Time 33m
Yield 1 dozen muffins
Number Of Ingredients 14
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.
Nutrition Facts : Calories 2502.2, Fat 124, SaturatedFat 17.6, Cholesterol 228.6, Sodium 2666, Carbohydrate 312.4, Fiber 14.3, Sugar 105.5, Protein 42.7
More about "fruit and nut zucchini muffins food"
ZUCCHINI MUFFINS - EASY HEALTHY ZUCCHINI MUFFIN …
From wellplated.com
EASY BEST ZUCCHINI MUFFINS RECIPE - CRAZY FOR CRUST
From crazyforcrust.com
HEALTHY ZUCCHINI MUFFINS RECIPE - COOKIE AND KATE
From cookieandkate.com
4.6/5 (235)Calories 225 per servingCategory Baked Good
- Preheat oven to 400 degrees Fahrenheit. If necessary, grease all 12 cups on your muffin tin with butter or cooking spray (my pan is non-stick and doesn’t require any grease).
- Toast the nuts (if using): Once the oven has finished preheating, pour the chopped nuts onto a small, rimmed baking sheet. Bake until the nuts are fragrant and toasted, about 4 to 5 minutes, stirring halfway.
- In a medium mixing bowl, combine the coconut oil and honey. Beat them with a whisk until they are combined. Add the eggs and beat well. Add the buttermilk and vanilla. Whisk to combine, and set the bowl aside. (If your coconut oil solidifies on contact with cold ingredients, simply let the bowl rest in a warm place for a few minutes, like on top of your stove, or warm it for about 30 seconds in the microwave.)
- In a large mixing bowl, combine the flour, cinnamon, baking powder, baking soda, salt and nutmeg. Using a big spoon, stir to combine.
ZUCCHINI MUFFINS - KIM'S CRAVINGS
From kimscravings.com
DELICIOUS AND EASY ZUCCHINI MUFFINS - COOKIES AND CUPS
From cookiesandcups.com
ZUCCHINI NUT MUFFINS RECIPE - FOOD.COM
From food.com
GLUTEN-FREE ZUCCHINI MUFFINS | GOURMANDE IN THE KITCHEN
From gourmandeinthekitchen.com
ZUCCHINI MUFFINS - LOVE BAKES GOOD CAKES
From lovebakesgoodcakes.com
ZUCCHINI MUFFINS RECIPE - LOVE AND LEMONS
From loveandlemons.com
PERFECT ZUCCHINI MUFFINS • SO MOIST! - THE VIEW FROM GREAT ISLAND
From theviewfromgreatisland.com
ZUCCHINI NUT MUFFINS RECIPE - FOOD.COM
From food.com
ZUCCHINI CARROT MUFFINS {EASY AND HEALTHY} – WELLPLATED.COM
From wellplated.com
MY ZUCCHINI NUT MUFFINS RECIPE - FOOD.COM
From food.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love