ZUCCHINI-CHOCOLATE CHIP MINI MUFFINS
Ready in only 35 minutes, these mini muffins are bursting with shredded zucchini, coconut and chocolate chips.
Categories Side Dish
Time 35m
Yield 30
Number Of Ingredients 15
Steps:
- Heat oven to 350°F. Lightly spray 30 mini muffin cups with cooking spray.
- In large bowl, stir together flour, granulated sugar, brown sugar, salt, baking powder, baking soda and cinnamon. Make well in center of dry ingredients. Add eggs, vegetable oil, sour cream and vanilla; mix until well blended. Stir in zucchini, oats, chocolate chips and coconut just until combined. Fill muffin cups about 3/4 full.
- Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool slightly in pan; remove from pan to cooling rack. Cool completely.
Nutrition Facts : ServingSize 1 Serving
ZUCCHINI-CHOCOLATE CHIP MUFFINS
Whenever I make these muffins, I freeze several. As I'm leaving for work in the morning, I pull one out and enjoy it at the office with a cup of coffee. -Janet Pierce DeCori, Rockton, Illinois
Provided by Taste of Home
Time 40m
Yield 1 dozen.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 234 calories, Fat 13g fat (2g saturated fat), Cholesterol 16mg cholesterol, Sodium 213mg sodium, Carbohydrate 28g carbohydrate (15g sugars, Fiber 1g fiber), Protein 3g protein.
ZUCCHINI-CHOCOLATE CHIP MUFFINS
Easy to make, moist and delicious. Everyone loves these muffins. We omit the nuts and use regular sized chocolate chips, because that's what we usually have on hand. I like to pulverize the zucchini in the food processor, which makes it barely detectable in the muffins, that way even my kids will eat these!
Provided by Jillster
Categories Quick Breads
Time 30m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 13
Steps:
- Combine flour, sugar, baking soda, cinnamon, and salt.
- In a separate bowl, combine egg, oil, milk, lemon juice and vanilla, mix well.
- Stir the wet ingredients into the dry until just moistened.
- Fold in zucchini, chocolate chips, and walnuts (if using).
- Fill greased or paper-lined muffins cups two-thirds full.
- Bake at 350 degrees for 20-25 minutes or until the muffins test done.
Nutrition Facts : Calories 231.6, Fat 12.5, SaturatedFat 2.2, Cholesterol 16.2, Sodium 212, Carbohydrate 27.9, Fiber 1, Sugar 14.9, Protein 3
ZUCCHINI CHOCOLATE CHIP MUFFINS
These muffins are always a welcome treat when zucchini are in season. My co-workers always looked forward to these muffins each fall. They are easy, tasty, and makes a big batch. I like the Texas size.
Provided by Truffle Lady-46
Categories Quick Breads
Time 20m
Yield 13 Texas size muffins
Number Of Ingredients 12
Steps:
- Heat oven to 375°F.
- Mix dry ingredients: flour, baking powder, soda, cinnamon, salt and set aside.
- Cream sugars, oil, and vanilla.
- Add eggs, one at a time.
- Add zucchini.
- Add dry ingredients, just until mixed, and finally fold in chocolate chips. Bake in 375F oven for 20 to 25 minute Makes about 30 large muffins or 13 Texas size.
Nutrition Facts : Calories 499, Fat 24.4, SaturatedFat 6.2, Cholesterol 57.2, Sodium 439.7, Carbohydrate 67.8, Fiber 2.3, Sugar 43.2, Protein 6.1
ZUCCHINI-CHOCOLATE CHIP MUFFINS
These muffins are packed with zucchini, chocolate chips, and walnuts and make a perfect on-the-go snack.
Provided by Eva Howard
Categories Bread Quick Bread Recipes Zucchini Bread Recipes
Time 50m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups, or line with paper muffin liners.
- Combine flour, sugar, baking soda, cinnamon, and salt in a large bowl. Mix egg, oil, milk, lemon juice, and vanilla extract in a bowl; stir into dry ingredients until just moistened. Fold in zucchini, chocolate chips, and walnuts. Fill prepared muffin cups 2/3 full.
- Bake in preheated oven until a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes.
Nutrition Facts : Calories 264.7 calories, Carbohydrate 30.6 g, Cholesterol 15.9 mg, Fat 15.2 g, Fiber 1.4 g, Protein 3.5 g, SaturatedFat 3 g, Sodium 212 mg, Sugar 17.1 g
ZUCCHINI CHOCOLATE CHIP MUFFINS
Make and share this Zucchini Chocolate Chip Muffins recipe from Food.com.
Provided by Bramble2012
Categories Quick Breads
Time 33m
Yield 16-24 muffins, 16-24 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees and lightly grease muffin cups or use paper liners. In a medium-sized bowl, whisk together the first seven ingredients then set aside.
- In a large mixing bowl, cream the butter and sugar together until light and fluffy and almost white in color. Scrape down the bowl to make sure all the butter is incorporated, then add the eggs, one at a time, beating well after each addition. Add the vanilla, zucchini and sour cream and mix until incorporated. Add the dry ingredients and mix on low speed just until the batter is smooth. Fold in chocolate chips. Fill muffin cups and bake for 18-24 minutes, until a tooth pick comes out clean. Remove them from the oven, cool in the pan for 5 minutes, then remove the muffins from the pan to finish cooling on a rack.(muffins left in the pan to cool will become tough from steaming.).
Nutrition Facts : Calories 302.9, Fat 13.4, SaturatedFat 7.6, Cholesterol 57.6, Sodium 309, Carbohydrate 42.1, Fiber 2, Sugar 19.3, Protein 5.4
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