Zucchini Muffins Recipe Simple Food

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ZUCCHINI MUFFINS

2018-04-05



Zucchini Muffins image

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

Ingredients:

  • 1 1/2 cups all-purpose flour
  • 1/2 cup whole-wheat flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon freshly grated nutmeg
  • 1/4 teaspoon fine salt
  • 1 stick (8 tablespoons) unsalted butter, melted
  • 1 cup sugar
  • 1 cup Greek yogurt
  • 3 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 medium zucchini, grated on the large holes of a box grater (about 1 cup)
  • 1/2 cup golden raisins

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.

SAVORY ZUCCHINI MUFFINS

2020-06-19



Savory Zucchini Muffins image

A nice change from the traditional sweet zucchini muffin, this recipe utilizes zucchini, onion, garlic, roasted red pepper, and sun-dried tomatoes, resulting in a moist, savory muffin that's perfect at breakfast, lunch, or dinner time! You can sprinkle with a little shredded parmesan before baking, if you like.

Provided by ChristineM

Categories     Bread     Quick Bread Recipes     Zucchini Bread Recipes

Time 1h10m

Yield 16

Number Of Ingredients 23

Ingredients:

  • 1 tablespoon olive oil
  • ½ cup chopped onion
  • 2 cloves garlic, chopped
  • ¼ cup chopped sun-dried tomatoes
  • 1 ½ cups shredded zucchini, squeezed dry
  • ¼ cup chopped roasted red pepper
  • 1 ¾ cups all-purpose flour
  • ¼ cup cornmeal
  • ½ cup whole wheat flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon freshly cracked black pepper
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • ½ cup butter, softened
  • 2 tablespoons white sugar
  • 2 eggs
  • ½ cup light sour cream
  • ½ cup milk
  • ¾ teaspoon hot pepper sauce (such as Tabasco®)
  • 1 tablespoon olive oil
  • ⅓ cup shredded Parmesan cheese

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease 16 muffin cups or line with paper liners.
  • Heat 1 tablespoon olive oil in a skillet over medium heat; cook and stir the onion and garlic in the hot oil until the onion is translucent, about 5 minutes. Stir in the sun-dried tomatoes and remove from heat; transfer to a food processor. Add the zucchini and roasted red pepper to the tomato mixture; pulse the mixture several times until finely chopped.
  • Stir the all-purpose flour, cornmeal, whole wheat flour, baking powder, baking soda, salt, pepper, basil, and oregano together in a bowl.
  • In a separate large bowl, beat the butter with the sugar until fluffy using an electric mixer; beat in the eggs, one at a time. Stir in the sour cream, milk, hot pepper sauce, and 1 tablespoon of olive oil.
  • Stir half the flour mixture into the butter mixture until almost incorporated; add the rest of the flour mixture and stir a few times just to mix. Stir in the zucchini mixture. Spoon the batter into the prepared muffin cups until nearly full. Sprinkle each muffin cup with about 1 teaspoon of shredded Parmesan cheese, if desired.
  • Bake the muffins in the preheated oven until golden brown, 35 to 40 minutes. Allow to cool for 10 minutes before removing from pans.

Nutrition Facts : Calories 181 calories, Carbohydrate 19.1 g, Cholesterol 43.5 mg, Fat 9.9 g, Fiber 1.3 g, Protein 4.5 g, SaturatedFat 5.1 g, Sodium 292 mg, Sugar 2.9 g

ZUCCHINI MUFFINS

2022-06-15



Zucchini Muffins image

These yummy zucchini muffins, packed full of currants and walnuts, are an excellent way to use up your garden overload of zucchini. -Peg Gausz, Watchung, New Jersey

Provided by Taste of Home

Categories     Breakfast     Snacks

Time 45m

Yield 6 muffins.

Number Of Ingredients 11

Ingredients:

  • 3/4 cup all-purpose flour
  • 1/2 cup sugar
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1 large egg, room temperature
  • 1/4 cup canola oil
  • 1 cup finely shredded unpeeled zucchini
  • 1/2 cup chopped walnuts
  • 1/4 cup dried currants or chopped raisins

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.

Top Asked Questions

  1. How to bake zucchini Muffins in oven?
    Directions. 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.
  2. How do you make zucchini bread?
    In a large mixing bowl, whisk together the flour, cinnamon, nutmeg, baking powder, baking soda, and salt. In a separate mixing bowl, whisk together the oil, eggs, sugar and vanilla. Gently stir the shredded zucchini into the oil mixture. Add the dry ingredients into the wet and stir until just combined.
  3. What are the ingredients in cheesy zucchini muffins?
    Cheesy zucchini muffins flavored with chilli and chives and packed with fresh zucchini are the perfect, easy grab-and-go snack or breakfast. Full recipe with amounts can be found in the recipe card below. Flour. Baking powder. Salt. Sugar. Melted butter. Milk. Eggs. Grated zucchini. Feta cheese. Cheddar cheese. Chives. Red chilli.
  4. What is the recipe for a zucchini cake?
    Whisk together the flour, baking powder, salt and sugar. In a separate bowl or measuring jug, whisk the melted butter, milk and egg together. Pour the wet ingredients into the bowl with the dry ingredients then mix until just combined. Fold the grated zucchini, cheese, chives and chilli into the batter.

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