Zucchini Garbanzo Bean Flour Muffins Food

ZUCCHINI MUFFINS

Zucchini Muffins image

Stir golden raisins into the batter for little bursts of sweetness throughout the moist muffins.

Provided by Food Network Kitchen

Time 1h15m

Yield 18 muffins

Number Of Ingredients 14

Ingredients

1 1/2 cups all-purpose flour
1/2 cup whole-wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon fine salt
1 stick (8 tablespoons) unsalted butter, melted
1 cup sugar
1 cup Greek yogurt
3 large eggs
1 teaspoon pure vanilla extract
1 medium zucchini, grated on the large holes of a box grater (about 1 cup)
1/2 cup golden raisins

Steps:

Preheat the oven to 400 degrees F. Line 18 muffin cups with paper liners.
Whisk together the all-purpose and whole-wheat flours with the baking powder, baking soda, cinnamon, nutmeg and salt in a large bowl. Beat the butter, sugar, yogurt, eggs and vanilla together in another large bowl using an electric mixer on medium speed until fluffy. Reduce the speed to low and beat in the flour mixture until combined. Stir in the zucchini and raisins. Divide the batter evenly among the prepared cups.
Bake until a toothpick inserted in the center of the muffins comes out clean, 15 to 18 minutes. Cool the muffins in the pans on a wire rack for 10 minutes; remove from the pans and cool completely on the rack.

ZUCCHINI GARBANZO BEAN FLOUR MUFFINS

Zucchini Garbanzo Bean Flour Muffins image

With our garden overflowing with zucchini we were excited to try out a muffin recipe using garbanzo bean flour. If you are new to garbanzo bean flour this is a great way to ease into it.

Provided by palousebrand

Categories Breakfast

Time 30m

Yield 21 serving(s)

Number Of Ingredients 14

Ingredients

2 large eggs
1 1/3 cups sugar
2 teaspoons vanilla extract
3 cups grated fresh zucchini
3/4 cup butter, melted
1 1/4 cups garbanzo bean flour
1 1/2 cups multi-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
2 teaspoons cinnamon
1 teaspoon ginger
1/2 teaspoon nutmeg
1/2 cup chocolate, chip

Steps:

Preheat the oven to 350°.
Cream the eggs, sugar, vanilla then add zucchini and melted butter.
Mix the dry ingredients and then fold into the wet ingredients.
Coat each muffin cup in your muffin pan, using a spoon to distribute the dough evenly through the tins.
Bake for 20-30 minutes or until done.
Enjoy!

Nutrition Facts : Calories 167.8, Fat 8.8, SaturatedFat 5.4, Cholesterol 35.1, Sodium 172.1, Carbohydrate 21.4, Fiber 1.1, Sugar 13.3, Protein 2.2

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