MOIST ORANGE ZUCCHINI MUFFINS
Steps:
- Preheat oven to 350 degrees F
- Line the muffin tin with paper
- In a large bowl add the flour, baking powder, baking soda, salt, cinnamon,cardamom, nutmeg and sugars. Mix until combined
- In another bowl, mix the oil, orange zest, orange juice and eggs
- Slowly incorporate the wet ingredients into the dry. Do not overmix
- Add the chopped pecans and the zucchini. Combine with the spatula
- Fill the muffin tins 3/4 full
- Bake for 18-22 minutes or until the tops have browned and muffins have cooked all the way through
- Cool in a wire rack and enjoy
Nutrition Facts : Calories 191 kcal, Carbohydrate 28 g, Protein 3 g, Fat 8 g, SaturatedFat 5 g, Cholesterol 25 mg, Sodium 101 mg, Fiber 2 g, Sugar 16 g, ServingSize 1 serving
ZUCCHINI ORANGE MUFFINS
Zucchini Orange Muffins with zesty citrus flavor and a sweet orange glaze. These muffins are a delicious way to start the day!
Provided by Aimee Shugarman
Categories Muffins
Time 27m
Number Of Ingredients 11
Steps:
- Preheat oven to 425 degrees F. Grate zucchini and set aside.
- Zest one orange, and juice all the oranges. You'll need 3/4 cup orange juice total, 1/2 cup for the muffin batter, and 1/4 cup for the glaze.
- In a large bowl, cream together the butter and sugar. Add in vanilla extract and egg. Beat in the orange zest and 1/2 cup of orange juice.
- Add flour, baking soda and salt, just until combined. Fold in the shredded zucchini.
- Line a muffin pan with cupcake wrappers or spray with baking spray. Use a large scoop and add batter.
- Bake in 425 degree oven for 5 minutes. After 5 minutes, reduce heat to 350 (without taking muffins out) and cook for an additional 10-12 minutes, or until a toothpick inserted in the middle comes out clean.
- While the muffins cool, make the glaze with whisking powdered sugar with 1/4 cup orange juice until desired consistency. If it's too thin add a little more powdered sugar. Drizzle over cooled muffins.
Nutrition Facts : Calories 277 calories, Carbohydrate 53 grams carbohydrates, Cholesterol 29 milligrams cholesterol, Fat 7 grams fat, Fiber 1 grams fiber, Protein 3 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1 muffin, Sodium 169 grams sodium, Sugar 38 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat
ORANGE ZUCCHINI MUFFINS
For tender muffins, try this tip: When combining the muffin batter, stir just until dry ingredients are moistened. Overmixing makes muffins less tender. -Chris Snyder, Boulder, Colorado
Provided by Taste of Home
Time 35m
Yield 10 muffins.
Number Of Ingredients 15
Steps:
- Squeeze zucchini until dry; set aside. In a large bowl, combine the flour, 1/2 teaspoon nutmeg, baking powder, baking soda, cinnamon and salt. In another bowl, whisk the eggs, brown sugar, oil, orange juice, orange zest and vanilla. Stir into dry ingredients just until moistened. Fold in raisins and reserved zucchini. , Fill paper-lined muffin cups two-thirds full. Combine sugar and remaining nutmeg; sprinkle over batter. Bake at 350° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
Nutrition Facts : Calories 230 calories, Fat 9g fat (1g saturated fat), Cholesterol 42mg cholesterol, Sodium 165mg sodium, Carbohydrate 36g carbohydrate (22g sugars, Fiber 1g fiber), Protein 3g protein.
BANANA ZUCCHINI MUFFINS
This is my healthy twist on recipe #39997, originally posted by JellyBeans. I hoped with a little tweaking here and there I could make it even healthier than it already was. I really enjoy these after they cool.
Provided by mumoftwo
Categories Quick Breads
Time 45m
Yield 18 muffins
Number Of Ingredients 10
Steps:
- Oven at 350°F.
- Spray muffin tin with non-stick cooking spray.
- Mix banana and zucchini. Add egg and applesauce. Combine well.
- In a seperate bowl, combine flour, baking soda, baking powder, oatmeal, salt and walnuts.
- Add dry ingredients to wet ingredients, stirring until just combined.
- Bake 25-30 minutes, or until a toothpick comes out clean.
- Let rest for 5 minutes, and then cool on rack.
Nutrition Facts : Calories 91.6, Fat 3, SaturatedFat 0.4, Cholesterol 10.3, Sodium 205, Carbohydrate 14.6, Fiber 2.2, Sugar 2.5, Protein 3
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.
MOIST LEMON/ORANGE ZUCCHINI MUFFINS
Make and share this Moist Lemon/Orange Zucchini Muffins recipe from Food.com.
Provided by Bergy
Categories Quick Breads
Time 35m
Yield 12 Muffins
Number Of Ingredients 12
Steps:
- Mix together the eggs, oil, lemon rind, lemon juice,sugar, orange juice& Zucchine Mix together the flour, baking powder, baking soda, salt& nutmeg.
- Make a well in the middle of the dry ingredients and pour in the zucchini mixture, Mix well but lightly.
- Spoon batter into muffin tins lined with paper cups or without paper cups.
- Bake in 450F oven for apprx 20 minutes.
- Enjoy.
ORANGE ZUCCHINI SQUARES
Make and share this Orange Zucchini Squares recipe from Food.com.
Provided by Outta Here
Categories Dessert
Time 55m
Yield 18 serving(s)
Number Of Ingredients 12
Steps:
- Pre-heat oven to 350°F Grease and flour a 9x13-inch baking pan.
- In a large bowl, mix dry ingredients together; stir in walnuts and zucchini.
- In another bowl, mix egg, orange juice and oil.
- Fold into dry ingredients and add orange zest.
- Spoon into pan and bake 35 to 40 minutes or until a toothpick inserted in center comes out clean.
- Cool; cut into squares.
Nutrition Facts : Calories 148, Fat 5.6, SaturatedFat 0.5, Cholesterol 10.3, Sodium 159.8, Carbohydrate 23, Fiber 0.7, Sugar 14.3, Protein 2.2
ORANGE ZUCCHINI CAKE
The addition of orange makes this zucchini cake a bit different. Recipe came out of the food section of a newspaper in the 1970's
Provided by Donna M.
Categories Breads
Time 1h25m
Yield 16 serving(s)
Number Of Ingredients 17
Steps:
- --------Cake-------.
- Cream butter in large mixing bowl with orange peel, spices and brown sugar until light and fluffy.
- Beat in eggs, one at a time.
- Sift flour with baking powder and salt and blend into creamed mixture alternately with orange juice.
- Stir in zucchini.
- Pour into greased and floured 10-inch tube pan.
- Bake in 350 degree oven 55 to 65 minutes, or until cake tester inserted in center comes out clean.
- Cool in pan 10 minutes, then remove from pan and cool completely.
- --------Glaze--------.
- Beat ingredients together until smooth.
- Spread on top of cooled cake.
ZUCCHINI ORANGE BREAD
Make and share this Zucchini Orange Bread recipe from Food.com.
Provided by Lennie
Categories Quick Breads
Time 1h10m
Yield 2 loaves, 20-24 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F.
- Grease and flour bottoms only of two 8x4 or 9x5 loaf pans.
- In large bowl, beat eggs until thick and lemon-coloured; gradually beat in sugar.
- Add oil, orange juice and zucchini.
- Stir in remaining bread ingredients; mix well.
- Pour batter into prepared pans.
- Bake at 350°F degrees for 45-55 minutes or until cake tester inserted in centre comes out clean.
- Cool 10 minutes.
- Remove from pans; cool slightly on a rack.
- In small bowl, blend glaze ingredients; spread over warm loaves.
- Cool completely on wire rack.
- Wrap tightly and store in refrigerator.
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