Whole Wheat Orange Zucchini Muffin Food

ORANGE ZUCCHINI MUFFINS

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.

LEMON CRANBERRY WHOLE WHEAT MUFFINS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line 12 muffin cups with paper liners.
• Mix flour, sugar, flax seed, baking powder, baking soda, and salt in a bowl. Beat eggs, milk, applesauce, lemon juice and canola oil in another bowl until smooth. Stir flour mixture into egg mixture until just moistened; fold in cranberries. Fill prepared muffin cups about 2/3 full.
• Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 18 to 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

CARROT-ORANGE MUFFINS

Steps:

• Preheat oven to 400 degrees F.
• Coat 12 regular-sized or 36 mini muffin cups with non-stick spray; set aside.
• In a large bowl, stir together flour, whole wheat flour, baking powder, cinnamon and salt.
• In a small bowl, stir together the egg whites, orange peel, orange juice, milk, oil, applesauce and honey.
• Beat with a fork until well-combined.
• (The mixture will look curdled.) Then stir in the carrots.
• Add the carrot mixture to the flour mixture.
• Stir just until moistened.
• (The batter will be lumpy.) Spoon the batter into the prepared muffin cups, filling each cup about three-quarters full.
• Bake for 14-16 minutes for mini muffins or 20-22 minutes for larger muffins, or until a toothpick inserted in the center comes out clean.
• (Do not overbake.) Cool the muffins in the pan on a wire rack for 5 minutes.
• Then remove the muffins from the pan.
• Good served warm.

WHOLE WHEAT ZUCCHINI MUFFINS

Steps:

• 1 Preheat the oven to 350°F (175°C). In a large bowl combine the sugar, eggs, and vanilla. Stir in the grated zucchini and then the melted butter. In a separate bowl, mix together the flour, baking soda, nutmeg, and cinnamon. Stir these dry ingredients into the zucchini mixture. Stir in walnuts, raisins or cranberries if using.
• 2 Coat each muffin cup in your muffin pan with a little butter or vegetable oil spray. Use a spoon to distribute the muffin dough equally among the cups, filling the cups up completely. Bake on the middle rack until muffins are golden brown, and the top of the muffins bounce back when you press on them, about 25 to 30 minutes. Test with a long toothpick or a thin bamboo skewer to make sure the center of the muffins are done. Set on wire rack to cool for 5 minutes. Remove muffins from the tin let cool another 20 minutes.
• Note, if you are including walnuts and dried fruit, you will likely have more batter than is needed for 12 muffins. I got about 14 muffins from this batch, and that included filling the muffin cups up as far as they could possibly go (above the surface of the muffin tin).

WHOLE WHEAT ZUCCHINI MUFFINS

Steps:

• Preheat oven to 350 degrees F.
• Add all ingredients except for the zucchini and walnuts in a bowl, and stir about 50 times until well blended with a wooden spoon.
• Wash and scrub the zucchini and chop of the ends with a knife.
• Use a grater to shred the zucchini into small pieces into a measuring cup (you may also want to try a food processor).
• Add shredded zucchini and walnuts and stir in a few times until just blended.
• Scoop batter to fill a greased large muffin pan ⅔ full.
• Bake for 20-25 minutes, checking with a toothpick or fork for doneness (should come out clean).
• Let cool on a cooling rack, and serve warm with a glass of cold milk.