FIVE SPICE MUFFINS

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Five Spice Muffins image

These muffins are versatile and always moist and delicious. People are surprised to learn that there is zucchini in them. We served them often at Mossberry B&B on Ponderosa Drive.

Provided by K Wiens

Categories     Bread     Quick Bread Recipes     Zucchini Bread Recipes

Time 45m

Yield 18

Number Of Ingredients 14

2 cups shredded zucchini
⅓ cup boiling water
2 ¾ cups all-purpose flour
1 ½ cups white sugar
⅔ cup sunflower seeds
1 ¼ teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground coriander
1 teaspoon ground nutmeg
3 eggs, beaten
⅓ cup vegetable oil
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 12 cup and a 6 cup muffin pan.
  • In a large bowl, stir together zucchini and boiling water.
  • In a separate bowl, mix flour, sugar, sunflower seeds, baking soda, salt, cinnamon, cloves, coriander, and nutmeg.
  • Blend eggs, vegetable oil, and vanilla extract with the zucchini. Stir the zucchini mixture into the flour mixture. Spoon into the prepared muffin pans.
  • Bake 20 to 25 minutes in the preheated oven, or until a knife inserted into the center of a muffin comes out clean.

Nutrition Facts : Calories 186.6 calories, Carbohydrate 32.1 g, Cholesterol 31 mg, Fat 5.2 g, Fiber 0.9 g, Protein 3.2 g, SaturatedFat 1 g, Sodium 230.4 mg, Sugar 17.1 g

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