DILL ZUCCHINI MUFFINS
Make and share this Dill Zucchini Muffins recipe from Food.com.
Provided by MizzNezz
Categories Quick Breads
Time 30m
Yield 24 muffins
Number Of Ingredients 10
Steps:
- Mix dry ingredients in large bowl.
- Add zucchini; stir to coat.
- Mix eggs, milk and oil.
- Add to zucchini mixture; Stir just until moistened.
- Fill greased muffin cups 2/3 full.
- Sprinkle with parmesan.
- Bake at 400* for 20 minutes or until done.
- Cool in pans for 5-10 minutes.
CHIVE AND DILL MUFFINS
Savory muffins ideal for a weekend breakfast.
Provided by Laka kuharica - Easy Cook
Categories Bread Quick Bread Recipes Muffin Recipes Savory Muffin Recipes
Time 40m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Grease 12 muffin cups.
- Whisk flour, cornmeal, sugar, baking powder, salt, baking soda, and cayenne pepper together in a bowl. Stir in chives and dill.
- Whisk yogurt, eggs, and melted butter together in a separate bowl; add to the dry ingredients and stir until just blended into a batter.
- Pour 1/3 cup batter into each prepared muffin cup.
- Bake in preheated oven until golden and a toothpick inserted into the center comes out clean, about 20 minutes. Cool in the pans for 10 minutes before removing. Serve warm.
Nutrition Facts : Calories 142.3 calories, Carbohydrate 20.7 g, Cholesterol 40.5 mg, Fat 4.5 g, Fiber 0.8 g, Protein 4.7 g, SaturatedFat 2.4 g, Sodium 382.5 mg, Sugar 3.5 g
ZUCCHINI RAISIN MUFFINS
Moist and sweet treat that everyone will love.
Provided by Jenifer Mastrud
Categories Bread Quick Bread Recipes Zucchini Bread Recipes
Time 40m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line muffin cups with paper liners.
- Mix flour, salt, nutmeg, baking soda, and baking powder in a mixing bowl.
- Beat egg, sugar, and vegetable oil together in a large bowl. Fold zucchini and raisins into egg mixture until evenly mixed. Stir flour mixture into the wet mixture to make a batter. Divide batter into 12 muffin cups to about 2/3 full.
- Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 25 minutes.
Nutrition Facts : Calories 118.4 calories, Carbohydrate 17.4 g, Cholesterol 13.6 mg, Fat 5 g, Fiber 0.5 g, Protein 1.5 g, SaturatedFat 0.9 g, Sodium 91.5 mg, Sugar 10.6 g
CHEDDAR DILL MUFFINS
Meet the Cook: Unlike many other baked goods, these muffins aren't sweet...that's one of the reasons I like this recipe. I serve them with soups and stews, just like bread. Cooking for family and friends is something I truly enjoy doing - it relaxes me. My husband and I have two children - a daughter, 4, and a son, 2. -Bernadette Colvin, Houston, Texas
Provided by Taste of Home
Time 35m
Yield about 9 jumbo muffins or 12 standard-size muffins.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the first six ingredients. Combine milk, eggs and butter; stir into dry ingredients just until moistened. , Fill greased or paper-lined muffin cups almost full. Bake at 400° for 25-30 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack. Serve warm.
Nutrition Facts : Calories 246 calories, Fat 9g fat (5g saturated fat), Cholesterol 60mg cholesterol, Sodium 521mg sodium, Carbohydrate 33g carbohydrate (5g sugars, Fiber 1g fiber), Protein 8g protein.
ZUCCHINI MUFFINS
These zucchini muffins are moist, nutrient-rich, and make for the perfect snack.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes 10 muffins
Number Of Ingredients 13
Steps:
- Preheat oven to 325 degrees. Line a muffin tin with ten 4 1/2 ounce paper tulip cups. Whisk together flour, baking powder, salt, and spices. Set aside.
- Grate zucchini on the large holes of a box grater; squeeze dry in a clean kitchen towel (you will need 2 1/2 cups). In a large bowl, stir together eggs and granulated sugar; stir in melted butter, zucchini, and orange zest and juice. Stir in flour mixture.
- Transfer batter to cups, filling each with 1/2 cup batter. Bake until a cake tester comes out clean, 25 to 30 minutes. Transfer to a wire rack to cool 10 minutes before removing from pan to cool completely. Drizzle with orange glaze and garnish with chervil, if desired. Allow glaze to set, about 20 minutes, before serving.
More about "zu key ni dill muffins recipes"
SIMPLY ZUCCHINI MUFFINS (RECIPE) - SALLY'S BAKING …
From sallysbakingaddiction.com
ZUCCHINI MUFFINS RECIPE - SIMPLY RECIPES
From simplyrecipes.com
ZUCCHINI DILL MUFFINS RECIPE | CDKITCHEN.COM
From cdkitchen.com
SAVORY ZUCCHINI MUFFINS {CHEESY + DELICIOUS!} • …
From fivehearthome.com
5/5 (1)Total Time 35 minsCategory BreadCalories 169 per serving
HEARTY AND DELICIOUS ZUCCHINI MUFFINS WITH RAISINS AND WALNUTS
From reallifeathome.com
SAVORY ZUCCHINI BACON CHEESE MUFFINS | HOMEMADE FOOD JUNKIE
From homemadefoodjunkie.com
THE BEST ZUCCHINI MUFFIN RECIPE - TASTY KITCHEN
From tastykitchen.com
ZU-KEY-NI DILL MUFFINS RECIPE: HOW TO MAKE IT - TASTE …
From stage.tasteofhome.com
EASY BEST ZUCCHINI MUFFINS RECIPE - CRAZY FOR CRUST
From crazyforcrust.com
KEYED UP - BITTERSWEET
From bittersweetblog.com
ZU-KEY-NI DILL MUFFINS RECIPE: HOW TO MAKE IT
From duokodok.com
DILL AND CHEDDAR MUFFINS RECIPE: HOW TO MAKE IT - TASTE OF HOME
CHEDDAR DILL MUFFINS RECIPE: HOW TO MAKE IT - TASTE OF HOME
From preprod.tasteofhome.com
CORN DILL MINI MUFFINS RECIPE - SERIOUS EATS
From seriouseats.com
FETA & ZUCCHINI MUFFINS - EATINGWELL
From eatingwell.com
TOO MUCH IS NEVER ENOUGH [ZUCCHINI] - BITTERSWEET
From bittersweetblog.com
ZU-KEY-NI DILL MUFFINS RECIPE: HOW TO MAKE IT - TASTE …
From preprod.tasteofhome.com
You'll also love