SUPER DUPER ZUCCHINI MUFFINS
These muffins are nutritious, low in fat, and most important of all, taste delicious!
Provided by Jessi
Categories Bread Quick Bread Recipes Zucchini Bread Recipes
Time 30m
Yield 12
Number Of Ingredients 14
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.
Nutrition Facts : Calories 295.1 calories, Carbohydrate 41.1 g, Cholesterol 31.2 mg, Fat 13 g, Fiber 1.3 g, Protein 4.6 g, SaturatedFat 2.8 g, Sodium 244.8 mg, Sugar 22 g
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.
Nutrition Facts : Calories 318 calories, Fat 16g fat (1g saturated fat), Cholesterol 35mg cholesterol, Sodium 180mg sodium, Carbohydrate 40g carbohydrate (25g sugars, Fiber 2g fiber), Protein 6g protein.
PUMPKIN SURPRISE MUFFINS
Filled with cream cheese and apricot preserves, these almond-topped pumpkin muffins are absolutely heavenly. -Elizabeth Blondefield, San Jose, California
Provided by Taste of Home
Time 40m
Yield 14 muffins.
Number Of Ingredients 14
Steps:
- Preheat oven to 400°. Whisk together first 6 ingredients and 1/2 cup sugar. In another bowl, whisk eggs, pumpkin, sour cream, melted butter and 3 tablespoons preserves until blended. Add to flour mixture; stir just until moistened. , Fill greased or paper-lined muffin cups half full with batter. Place a portion of cream cheese and about 3/4 teaspoon preserves in each muffin; cover with remaining batter. Sprinkle with almonds and remaining sugar., Bake until top springs back when touched, 20-25 minutes. Cool 5 minutes before removing from pans to a wire rack. Refrigerate leftovers.
Nutrition Facts : Calories 243 calories, Fat 11g fat (6g saturated fat), Cholesterol 50mg cholesterol, Sodium 228mg sodium, Carbohydrate 33g carbohydrate (16g sugars, Fiber 1g fiber), Protein 4g protein.
ZUCCHINI MUFFINS
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
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 MUFFINS WITH CINNAMON CRUNCH TOPPING
A touch of honey complements the nutty flavor of the whole-wheat flour in these muffins. The zucchini and applesauce provide moisture and flavor, and the crunchy cinnamon topping makes for the perfect textural contrast against the soft cake. These muffins are a great addition to your morning cup of coffee. Store them on the counter, uncovered, to help preserve their crunchy coating. They also freeze well and can be reheated in a low-temperature oven or thawed at room temperature.
Provided by Jerrelle Guy
Categories breakfast, snack, finger foods, pastries
Time 45m
Yield 12 servings
Number Of Ingredients 15
Steps:
- Heat the oven to 400 degrees. Using 1 tablespoon softened butter, generously butter the cups and the top of a standard 12-cup muffin tin. Set aside.
- Cut the tips off the zucchini and grate the zucchini into shreds on a box grater. Pile the zucchini onto a clean dish towel and squeeze tightly over the sink to remove any excess water. Set aside.
- In a large mixing bowl, sift 1 cup whole-wheat flour with the all-purpose flour, granulated sugar, baking powder and salt, then whisk to combine. Set aside.
- To a medium bowl, add the melted butter, milk, applesauce, honey, eggs, lemon juice and vanilla, and whisk to combine. Make a well in the center of the dry ingredients and pour the liquid inside. Using a rubber spatula, gently fold everything together, being careful not to overmix. Just before completely combined, sprinkle the zucchini over the top, breaking up any clumps with your hands, and finish folding the batter until combined. Using a spoon or scoop, divide the batter evenly among the muffin cups. (It should come to the top of each cup).
- In a small bowl, combine the remaining 1 tablespoon whole-wheat flour with the turbinado sugar and cinnamon. Using your fingers, work in the remaining 1 tablespoon softened butter until everything is evenly moist. Sprinkle the mixture over the tops of the muffins, then carefully brush away any crumbs that spill onto the top of the muffin tin. Bake the muffins, rotating halfway through, until the tops form firm domes, the sugar topping caramelizes and the muffins are cooked through, 24 to 26 minutes. (The tops should spring back when lightly pressed.) Remove from the oven and allow to cool in the tin for 15 minutes before using a small offset spatula to transfer them to a wire rack to cool for at least another 10 minutes. Serve warm or at room temperature.
HIDDEN SURPRISE MUFFINS
Another mailing list goodie. The original poster said this came from her Little House on the Prairie cookbook.
Provided by bunkie68
Categories Quick Breads
Time 40m
Yield 12 muffins
Number Of Ingredients 9
Steps:
- Grease the bottom ONLY of a 12-cup muffin tin.
- Preheat the oven to 400 degrees F.
- In a medium mixing bowl, stir together the flour, sugar, baking powder and salt.
- In a second medium sized bowl, combine the egg, milk, vanilla and vegetable oil.
- Make a "well" in the dry ingredients and add the wet ingredients to the well.
- Stir until the mixture is moist.
- Don't overmix - the batter should be lumpy.
- Fill the muffin tins half full.
- Now, here is the surprise - drop a teaspoon of jelly into the center of each muffin.
- Add more batter on top of the jelly so that each cup is 2/3 full.
- Bake for 20-25 minutes, or until golden brown.
- When the muffins are baked there will be a jelly surprise in the middle.
SURPRISE ZUCCHINI MUFFINS
Bite into these muffins & discover a tasty cherry tomato inside! I loved it when mum used to pop these in our lunch boxes.
Provided by Marli
Categories Quick Breads
Time 35m
Yield 14 muffins
Number Of Ingredients 7
Steps:
- Grease 14 muffin tins.
- Preheat oven to 200°C.
- Prick tomatoes in several places with a skewer to prevent them from bursting during cooking.
- Sift flour & add zucchini & cheese.
- Beat egg, oil & milk together until combined.
- Add liquid to flour & stir until smooth.
- Place one tablespoon of mixture in each muffin tin.
- Press a cherry tomato into each mix, fill tins with more mix, covering each tomato completely.
- Bake in oven for about 20 minutes until golden.
Nutrition Facts : Calories 133.5, Fat 7.5, SaturatedFat 2.7, Cholesterol 25.4, Sodium 63.6, Carbohydrate 11.9, Fiber 0.7, Sugar 0.7, Protein 4.5
BEST EVER ZUCCHINI MUFFINS
I got this recipe from my friend, who is a Health and Wellness teacher. They are super healthy and taste even better! Really easy to make too! :) You could also add nuts, or leave out the raisins. You could even substitute the zucchini with carrots! To preserve the nutrients, cool the muffins than freeze them immediately until you want to eat them. You can thaw them in the microwave for a few seconds, and they taste fresh from the oven!
Provided by personiussarah
Categories Breads
Time 40m
Yield 36 muffins, 36 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees.
- Mix first 5 ingrediants ( flour - cinnemon ).
- In a seperate bowl, mix remaining ingrediants.
- Add the flour mixture and stir just until combined.
- Pour into paper-lined muffin tins and bake 25 - 30 minutes, or until a toothpick inserted in the center comes out clean.
- Enjoy! :).
Nutrition Facts : Calories 165.6, Fat 5.3, SaturatedFat 0.7, Cholesterol 10.3, Sodium 122.2, Carbohydrate 28.3, Fiber 1, Sugar 15, Protein 2.2
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