OATMEAL ZUCCHINI MUFFINS
This is a low-fat oatmeal muffin that I added zucchini to. I changed the baking time to 25-30 minutes, I found the center to be a little undercooked at 20 minutes, but it could be because I used frozen shredded zucchini and it was pretty watery...not sure.
Provided by lmark
Categories Breakfast
Time 35m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 11
Steps:
- Soak oats in milk for 1 hour.
- Add remaining ingredients, mix with fork until just moistened.
- Divide equally among 12 muffin tins that have been sprayed with non-stick spray or muffin liners.
- Bake in 400F for 25 -30 minutes.
Nutrition Facts : Calories 144, Fat 1.5, SaturatedFat 0.3, Cholesterol 18, Sodium 202.8, Carbohydrate 28.3, Fiber 1.9, Sugar 9.1, Protein 4.8
ZUCCHINI MUFFINS
These zucchini muffins are moist, nutrient-rich, and make for the perfect snack.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes 10 muffins
Number Of Ingredients 13
Steps:
- Preheat oven to 325 degrees. Line a muffin tin with ten 4 1/2 ounce paper tulip cups. Whisk together flour, baking powder, salt, and spices. Set aside.
- Grate zucchini on the large holes of a box grater; squeeze dry in a clean kitchen towel (you will need 2 1/2 cups). In a large bowl, stir together eggs and granulated sugar; stir in melted butter, zucchini, and orange zest and juice. Stir in flour mixture.
- Transfer batter to cups, filling each with 1/2 cup batter. Bake until a cake tester comes out clean, 25 to 30 minutes. Transfer to a wire rack to cool 10 minutes before removing from pan to cool completely. Drizzle with orange glaze and garnish with chervil, if desired. Allow glaze to set, about 20 minutes, before serving.
ZUCCHINI-OATMEAL MUFFINS
As any cook with a booming zucchini crop knows, you can never have too many recipes calling for that abundant vegetable!-Shirlee Nelson, Marcus, Iowa
Provided by Taste of Home
Time 35m
Yield 1-1/2 dozen.
Number Of Ingredients 11
Steps:
- In a bowl, combine the first six ingredients. Whisk the eggs and oil; stir into dry ingredients just until moist. Fold in zucchini, raisins and pecans. Spoon into greased or paper-lined muffin cups. Bake at 400° for 20-25 minutes. Cool for 5 minutes before removing to wire racks.
Nutrition Facts :
LEMON ZUCCHINI MUFFINS
I used to love the low-fat lemon zucchini muffins at Starbucks and then they discontinued them and I was forced to come up with my own.
Provided by Kimberly Blain Lindsey
Categories Bread Quick Bread Recipes Zucchini Bread Recipes
Time 1h40m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease 12 muffin cups, or line with paper muffin liners.
- Mix flour, 3/4 cup sugar, baking powder, baking soda, and salt in a large bowl; make a well in the center of the flour mixture. Mix zucchini, yogurt, butter, egg, 1 tablespoon lemon juice, and 1 tablespoon lemon zest in a separate bowl; pour yogurt mixture into well. Gently stir yogurt, slowly incorporating the flour mixture until just blended. Batter may be slightly lumpy. Pour batter evenly into prepared muffin cups.
- Bake in preheated oven until a toothpick inserted into the center of a cupcake comes out clean, about 20 minutes.
- While muffins are baking, whisk 1/3 cup lemon juice, 1/4 cup sugar, and 2 teaspoons lemon zest together in a saucepan over medium heat until mixture comes to a simmer and sugar is dissolved, about 5 minutes. Cover and keep glaze warm over low heat.
- Poke each muffin several times with a toothpick; spoon glaze over muffins. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 209.9 calories, Carbohydrate 35.4 g, Cholesterol 31.1 mg, Fat 6.4 g, Fiber 0.8 g, Protein 3.7 g, SaturatedFat 3.8 g, Sodium 277.8 mg, Sugar 20.5 g
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