THE BEST ZUCCHINI APPLE MUFFINS
Perfect way to use up fresh zucchini out of the garden! These tender moist muffins are perfect for breakfast or a treat. Enjoy!
Provided by Diane Atherton
Categories Muffins
Time 45m
Number Of Ingredients 14
Steps:
- 1. Preheat oven to 350 degrees. These are "regular" size muffins (not large or mini) and cooking time is based on this size muffin. Line muffin pans with paper liners. Or you cans spray pans with baking spray. Not sure it's necessary but I sprayed the paper liners. NOTE: this batch made 16 muffins
- 2. Grate zucchini and apples; set aside. Melt butter; set aside.
- 3. In a large bowl, combine sugar, eggs and vanilla; stir in zucchini, apples and melted butter.
- 4. In another bowl, mix the dry ingredients together.
- 5. Stir dry ingredients into the wet ingredients. Add raisins and walnuts.
- 6. Spoon batter into muffin tins, filling to the rim.
- 7. Bake 20 to 25 minutes or until done. Test at 20 minutes with wooden toothpick or cake tester.
- 8. Remove from oven and cool. However, they are pretty yummy still warm. Enjoy!
CARROT, APPLE, AND ZUCCHINI MUFFINS
I'm learning to eat a more healthy diet. I couldn't find a recipe for all the ingredients that I wanted in my muffins, so I made up my own. They're yummy and they have so many healthy ingredients! This recipe makes 24 muffins or 12 mini-loaves.
Provided by Judith Fowler
Categories Bread Quick Bread Recipes Zucchini Bread Recipes
Time 50m
Yield 24
Number Of Ingredients 21
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Coat 24 muffin cups with cooking spray.
- Stir zucchini, carrots, and apple together in a large bowl. Mix in yogurt, sucralose and brown sugar blend, eggs, applesauce, skim milk, canola oil, lemon zest, and orange zest until thoroughly combined.
- Whisk all-purpose flour, whole wheat flour, baking powder, baking soda, salt, cinnamon, nutmeg, and allspice in a separate bowl. Gently stir dry ingredients into wet ingredients until just combined. Fold walnuts into batter. Pour batter into prepared muffin cups.
- Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes.
Nutrition Facts : Calories 134.7 calories, Carbohydrate 21.7 g, Cholesterol 15.8 mg, Fat 3.5 g, Fiber 2 g, Protein 3.9 g, SaturatedFat 0.4 g, Sodium 230.7 mg, Sugar 3 g
APPLE CINNAMON ZUCCHINI MUFFINS
A moist, dense and delicious snack. Super easy! I had apples and zucchini that were just begging to be turned into something wonderful!
Provided by justsmurfy
Categories Bread Quick Bread Recipes Zucchini Bread Recipes
Time 40m
Yield 24
Number Of Ingredients 11
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.
Nutrition Facts : Calories 152.6 calories, Carbohydrate 20.9 g, Cholesterol 23.3 mg, Fat 6.8 g, Fiber 0.8 g, Protein 2.2 g, SaturatedFat 1.2 g, Sodium 64.7 mg, Sugar 11.3 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.
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