Zucchini Raisin Bran Muffins Recipes

Steps:

• Preheat oven to 400 degrees F. Lightly spray muffin cups with canola cooking spray; set aside.
• Combine all ingredients in a mixing bowl. Stir to combine thoroughly.
• Spoon batter into prepared muffin cups, filling each 2/3 full.
• Bake for 20 to 22 minutes or until tops are golden brown.
• Per Muffin: Calories: 110 Total Fat; 0 grams; Saturated Fat: 0 grams; Protein: 5 grams; Total carbohydrates: 38 grams; Sugar: 13 grams; Fiber: 3 grams; Cholesterol: 0 milligrams; Sodium: 326 milligrams

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.

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.

Steps:

• Preheat the oven to 375°F
• In a bowl whisk together the flours, the bran, the baking powder, the salt, the cinnamon, and the cloves.
• In a large bowl with an electric mixer cream the butter with the sugar until the mixture is light and fluffy, add the eggs, 1 at a time, beating well after each addition, and beat in the vanilla.
• Beat the flour mixture into the butter mixture, beat in the milk, and stir in the raisins, the walnuts, and the zucchini.
• Divide the batter among 12 well-buttered or paper-lined 1/2-cup muffin tins and bake the muffins in the middle of the oven for 25 to 30 minutes, or until a tester comes out clean.
• Turn the muffins out onto a rack and let them cool.

Steps:

• Preheat the oven to 375°F.
• In a medium bowl, whisk together the flours, bran, baking powder, salt, cinnamon, and cloves. In a large bowl with an electric mixer, cream the butter with the sugar until the mixture is light and fluffy. Add the eggs 1 at a time, beating well after each addition, and beat in the vanilla. Beat the flour mixture into the butter mixture, beat in the milk, and stir in the raisins, walnuts, and zucchini.
• Divide the batter among 12 well-buttered or paper-lined 1/2-cup muffin tins and bake the muffins in the middle of the oven for 25 to 30 minutes, or until a tester comes out clean. Turn the muffins out onto a rack and let them cool.

Steps:

• Preheat the oven to 375°F. In a bowl whisk together the flours, the bran, the baking powder, the salt, the cinnamon, and the cloves. In a large bowl with an electric mixer cream the butter with the sugar until the mixture is light and fluffy, add the eggs, 1 at a time, beating well after each addition, and beat in the vanilla. Beat the flour mixture into the butter mixture, beat in the milk, and stir in the raisins, the walnuts, and the zucchini. Divide the batter among 12 well-buttered or paper-lined 1/2-cup muffin tins and bake the muffins in the middle of the oven for 25 to 30 minutes, or until a tester comes out clean. Turn the muffins out onto a rack and let them cool.

Steps:

• Preheat oven to 375°. In a large bowl, whisk the first 6 ingredients. In another bowl, whisk eggs, milk and melted butter until blended. Add to flour mixture; stir just until moistened. Fold in zucchini, walnuts and raisins., Fill 12 greased muffin cups three-fourths full. Bake 18-20 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pan to a wire rack. Serve warm. Freeze option: Freeze cooled muffins in freezer containers. To use, thaw at room temperature or, if desired, microwave each muffin on high until heated through, 20-30 seconds.

Steps:

• Preheat oven to 350°F and spray muffin tins with non-stick cooking spray; set aside.
• Combine cereals, bran, wheat germ together. Pour prepared buttermilk over mixture and let it sit for five minutes in a large bowl.
• In another bowl, combine flour, baking powder, baking soda and cinnamon and set aside.
• Add egg whites, applesauce, brown sugar, honey, yogurt and vanilla extract to cereal mixture and mix.
• Add flour mixture to batter stirring til moistened.
• Add zucchini, pecans and raisins and thoroughly mix.
• Fill tins almost full--they will not raise much.
• Bake for 25 minutes or until tester comes out clean.
• Note: You can make this into a loaf but bake for 50-60 minutes instead.

Steps:

• In a bowl, combine the first six ingredients. Whisk the eggs and oil; stir into dry ingredients just until moist. Fold in zucchini, raisins and pecans. Spoon into greased or paper-lined muffin cups. Bake at 400° for 20-25 minutes. Cool for 5 minutes before removing to wire racks.

Steps:

• Preheat oven to 400. Lightly oil a 6-cup standard muffin tin, or use paper liners. In a medium bowl, combine cereal and milk; let stand until softened, about 5 minutes. In a small bowl, whisk together flours, baking powder, cinnamon, and salt.
• Stir oil, egg, and sugar into cereal mixture. Fold in flour mixture. Divide batter among cups. Bake until a toothpick inserted in the center of a muffin comes out clean, 20 to 25 minutes. Cool in tin 5 minutes, then turn out onto a wire rack; let cool completely, or serve warm. Store up to 5 days at room temperature in a resealable plastic bag.