Zucchini Spice Bran Muffins Recipes

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 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:

• Squeeze zucchini until dry; set aside. In a large bowl, combine the flour, 1/2 teaspoon nutmeg, baking powder, baking soda, cinnamon and salt. In another bowl, whisk the eggs, brown sugar, oil, orange juice, orange zest and vanilla. Stir into dry ingredients just until moistened. Fold in raisins and reserved zucchini. , Fill paper-lined muffin cups two-thirds full. Combine sugar and remaining nutmeg; sprinkle over batter. Bake at 350° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

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.

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 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.