Zucchini Spice Muffins Food

RAISIN-ZUCCHINI SPICE CUPCAKES

Steps:

• In a large bowl, combine the cake mix, water, oil and eggs; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Stir in zucchini and raisins. Fill paper-lined muffin cups two-thirds full. , Bake at 350° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing to wire racks to cool completely. , For frosting, in a small bowl, beat butter until light and fluffy. Beat in the confectioners' sugar, vanilla, cinnamon, nutmeg and enough milk to achieve a spreading consistency. Frost cupcakes.

SUPER DUPER ZUCCHINI MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a muffin pan, or use paper liners.
• In a large bowl, combine flour and sugar. Stir in baking powder, baking soda, cinnamon, nutmeg and salt. Cut in shortening until mixture resembles coarse crumbs. Make a well in the center, and pour in milk, eggs, zucchini and vanilla. Fold in walnuts. Fill muffin cups 2/3 to 3/4 full. Sprinkle tops with brown sugar.
• Bake in the preheated oven for 15 to 20 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool.

ZUCCHINI NUT MUFFINS

Steps:

• Beat the eggs until they are light and foamy.
• Add the sugar, oil and zucchini.
• Blend well with a spoon.
• Mix the dry ingredients and add to the egg mixture; blend well.
• Add the nuts, and spoon into greased muffin tins.
• Bake at 325°F for 20 minutes.

PUMPKIN SPICE ZUCCHINI MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a muffin tin or line with paper liners.
• Whisk flour, brown sugar, pumpkin pie spice, baking soda, salt, and baking powder together in a large bowl.
• Whisk coconut oil, eggs, and vanilla extract together in a separate bowl. Add to flour mixture; stir until just combined. Fold pumpkin puree and zucchini into the batter.
• Scoop batter into the prepared muffin tin.
• Bake in the preheated oven until a toothpick inserted into the center has a few moist crumbs attached, 18 to 24 minutes.

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.

SPICED ZUCCHINI MUFFINS

Steps:

• Preheat the oven to 350F.
• Grease and paper muffin tins.
• Mix the eggs, oil, sugar, sour cream, and zucchini together in a large bowl.
• Do not overmix.
• Add the two flours, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, fruit and walnuts, if using.
• (it's best if you sift the dry ingredients together before adding) Do not overmix, but make sure that all the batter is mixed together.
• Pour into muffins tins and bake approximately 20 minutes.

ZUCCHINI SPICE MUFFINS

Steps:

• Line a 12-cup muffin pan with paper liners. Preheat oven to 400°F.
• Combine flour, oats, brown sugar, cinnamon and nutmeg in a mixing bowl. Using two knives, a pastry blender, stand mixture or your fingers, cut in butter until mixture resembles coarse crumbs. Set aside 1/2 cup of this mixture for topping. Stir in baking powder and salt into remaining mixture.
• Beat eggs, milk and zucchini in a small bowl. Add to dry ingredients all at once, stirring just until moistened.
• Spoon batter into prepared muffin pan. Sprinkle topping evenly over batter; pat down gently.
• Bake for 20-25 minutes or until tops spring back when lightly touched.

APPLE CINNAMON ZUCCHINI MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray 24 muffin cups with cooking spray or line with paper liners.
• Whisk sugar, oil, eggs, and vanilla extract together in a bowl until smooth. Stir flour, cinnamon, baking soda, and baking powder into sugar mixture just until batter is combined. Fold zucchini and apple into batter and spoon into the prepared muffin cups.
• Bake in the preheated oven until until muffins spring back after pressing the top, about 25 minutes.

ZUCCHINI CARROT SPICE MUFFINS

Steps:

• Preheat oven to 350*.
• Squeeze excess moisture from zucchini and apple.
• In a medium bowl, mix together flour, soda, powder, salt and spices.
• In a large bowl, mix sugar, eggs, oil and vanilla until well blended.
• Add zucchini, carrot, apple and pineapple to wet mixture.
• Add dry ingredients. Mix until combined.
• Pour into paper-lined or greased muffin tins (24 muffins) or greased loaf pans (2 large).
• Bake for 20 minutes (muffins) or 60 minutes (loaves).
• May be topped with cream cheese icing for extra deliciousness!

FIVE SPICE MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 12 cup and a 6 cup muffin pan.
• In a large bowl, stir together zucchini and boiling water.
• In a separate bowl, mix flour, sugar, sunflower seeds, baking soda, salt, cinnamon, cloves, coriander, and nutmeg.
• Blend eggs, vegetable oil, and vanilla extract with the zucchini. Stir the zucchini mixture into the flour mixture. Spoon into the prepared muffin pans.
• Bake 20 to 25 minutes in the preheated oven, or until a knife inserted into the center of a muffin comes out clean.