Zucchini Egg Mini Muffins Food
ZUCCHINI EGG MINI MUFFINS
http://melissafallistestkitchen.blogspot.com/2014/01/freezer-cooking-7-toddler-finger-foods.html Great Toddler food. Hubby likes them too.
Provided by Melissa G.
Categories Breakfast
Time 32m
Yield 24 mini muffins, 24 serving(s)
Number Of Ingredients 6
Steps:
- Preheat Oven to 350 Degrees. Spray mini muffin tin with non-stick cooking spray.
- Grate Zucchini into clean dish towel or layered paper towels. Ring out as much water as you can.
- In a medium sized mixing bowl beat (2) eggs. Add zucchini, onion, cheese, bread crumbs and black pepper. Mix well.
- Distribute mixture evenly between the 24 muffin tin cups.
- Bake 18-22 minutes or until browned/done.
- Remove from oven and cool slightly. Transfer muffins to wire cooling rack.
Nutrition Facts : Calories 26.1, Fat 1.1, SaturatedFat 0.5, Cholesterol 17, Sodium 46.5, Carbohydrate 2.5, Fiber 0.3, Sugar 0.6, Protein 1.5
BISQUICK ZUCCHINI NUT MUFFINS
Make and share this Bisquick Zucchini Nut Muffins recipe from Food.com.
Provided by Karen Anne Newton RN
Categories Quick Breads
Time 28m
Yield 12 muffins
Number Of Ingredients 9
Steps:
- Heat oven to 400ºF.
- In a small mixing bowl, mix the dry ingredients.
- In a larger bowl, mix the milk, oil, egg, vanilla, and zucchini with a large spoon.
- Then very gently stir the dry ingredients into the liquid ingredients just until moistened. Do NOT over-stir, or they will be dry and tough.
- Divide batter evenly among cups.
- Bake until the tops spring back when pressed gently in the center, about 13-18 minutes. Do not over-bake.
- Cool in the pan on a wire cake rim for 10 minutes before removing from cups.
Nutrition Facts : Calories 190.2, Fat 10, SaturatedFat 2.2, Cholesterol 22.1, Sodium 277.3, Carbohydrate 21.2, Fiber 1.2, Sugar 8.4, Protein 4
MINI ZUCCHINI MUFFINS RECIPE
These Mini Zucchini Muffins make the perfect healthy breakfast, snack or dessert.
Provided by Elyse Ellis
Categories Snack
Time 20m
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F.
- In a large mixing bowl, combine flour, sugar, baking soda, cinnamon, salt, and allspice.
- In a separate mixing bowl, combine zucchini, vegetable oil, melted butter, milk, vanilla and eggs.
- Add wet ingredients to dry ingredients and mix until combined.
- Spray a mini muffin tin with nonstick cooking spray.
- Spoon batter into mini muffin tins until 2/3 of the way full.
- Bake for 10 minutes, or until an inserted toothpick comes out clean.
Nutrition Facts : Calories 71 kcal, Carbohydrate 10 g, Protein 1 g, Fat 3 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 9 mg, Sodium 107 mg, Fiber 1 g, Sugar 5 g, ServingSize 1 serving
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