One Bowl Zucchini Muffins Food

ONE BOWL ZUCCHINI MUFFINS

Steps:

• Preheat the oven to 375F. Line the muffin pan with the liners and keep it aside.
• Take a big bowl, add in the eggs, sugar, oil, and vanilla extract. Whisk them until well combined.
• Add in the flour, baking soda, baking powder, salt, ground cinnamon, cloves to the homogeneous mixture. Mix it until well combined. Fold in the grated zucchini to the muffin batter.
• Use an ice cream scoop to fill the muffin liners to 3/4th of the batter. Bake for 18- 20 minutes at 375F until the toothpick inserted comes out clean.
• Once the muffins are cooled down serve the zucchini muffins.

ONE BOWL ZUCCHINI MUFFINS

Steps:

• Preheat oven to 350 degrees F. Spray muffin pan cups with non-stick cooking spray or line with liner cups. Set aside.
• To a large mixing bowl, add melted butter, sugar, eggs and vanilla and stir to combine thoroughly. Stir in grated zucchini.
• Add flour, baking soda, cinnamon, nutmeg, salt and cloves (if using). Stir until JUST combined, being careful not to over mix. Just stir until there are no streaks of flour remaining.
• Scoop batter into prepared muffin pan, filling the cups almost to the top. Bake about 20-23 minutes, until golden brown and a toothpick inserted in the center comes out with only a few moist crumbs on it.
• Let muffins cool in the pan a few minutes, then remove them to a wire rack to continue cooling.

ONE BOWL ZUCCHINI MUFFINS

Steps:

• Heat oven to 350°F. Spray 12 regular-size muffin cups with cooking spray.
• In medium bowl, mix flours, sugar, baking powder, cinnamon and salt. Make well in middle of mixture; add eggs and oil. Stir with fork just until dry ingredients are moistened. Fold in zucchini. Divide batter evenly among muffin cups, filling two-thirds full.
• Bake 17 to 20 minutes or until toothpick inserted in center comes out clean. Remove from pan to cooling rack. Serve warm.

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.

BLUEBERRY ZUCCHINI MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper liners.
• Combine flour, white sugar, brown sugar, baking soda, cinnamon, and salt together in a bowl. Whisk olive oil, milk, egg, and vanilla extract in a separate bowl until smooth; stir into flour mixture until batter is just moistened. Fold zucchini, blueberries, and pecans into batter. Fill prepared muffin cups 2/3 full with batter.
• Bake in preheated oven until a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes.

ZUCCHINI-CHOCOLATE CHIP MUFFINS

Steps:

• In a bowl, combine flour, sugar, baking soda, cinnamon and salt. Beat the egg, oil, milk, lemon juice and vanilla; stir into dry ingredients just until moistened. Fold in zucchini, chocolate chips and walnuts. Fill 12 greased or paper-lined muffin cups two-thirds full., Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Freeze option: Freeze cooled muffins in an airtight container. To use, thaw at room temperature or, if desired, microwave each muffin on high for 20-30 seconds or until heated through.