Best Zucchini Egg Mini Muffins Recipes
SAVORY CHEDDAR ZUCCHINI MUFFINS
I developed this recipe when I had an abundance of zucchini and wanted a muffin to have with a chicken dinner. These savory muffins are great as a quick breakfast too! They're a hit even with those who think they don't like zucchini!
Provided by Pam Ziegler Lutz
Categories Bread Quick Bread Recipes Zucchini Bread Recipes
Time 55m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray 12 muffin cups with cooking spray.
- Mix the flour, baking powder, baking soda, and salt in a bowl.
- In another bowl, stir together the butter, egg, milk, zucchini, and garlic until well blended. Mix the flour mixture into the milk mixture, about 1/2 cup at a time, stirring between additions, until the flour mixture is incorporated. Fold in the Cheddar cheese, Parmesan cheese, and crumbled bacon, and pour the batter into the prepared muffin cups.
- Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 30 to 35 minutes. Allow muffins to cool slightly before removing from muffin cups; serve warm. Refrigerate leftovers.
Nutrition Facts : Calories 170.6 calories, Carbohydrate 15.7 g, Cholesterol 39.5 mg, Fat 8.9 g, Fiber 0.6 g, Protein 6.8 g, SaturatedFat 5 g, Sodium 444.2 mg, Sugar 1.3 g
ZUCCHINI MUFFINS
These zucchini muffins are moist, nutrient-rich, and make for the perfect snack.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes 10 muffins
Number Of Ingredients 13
Steps:
- Preheat oven to 325 degrees. Line a muffin tin with ten 4 1/2 ounce paper tulip cups. Whisk together flour, baking powder, salt, and spices. Set aside.
- Grate zucchini on the large holes of a box grater; squeeze dry in a clean kitchen towel (you will need 2 1/2 cups). In a large bowl, stir together eggs and granulated sugar; stir in melted butter, zucchini, and orange zest and juice. Stir in flour mixture.
- Transfer batter to cups, filling each with 1/2 cup batter. Bake until a cake tester comes out clean, 25 to 30 minutes. Transfer to a wire rack to cool 10 minutes before removing from pan to cool completely. Drizzle with orange glaze and garnish with chervil, if desired. Allow glaze to set, about 20 minutes, before serving.
ZUCCHINI EGG MINI MUFFINS
http://melissafallistestkitchen.blogspot.com/2014/01/freezer-cooking-7-toddler-finger-foods.html Great Toddler food. Hubby likes them too.
Provided by Melissa G.
Categories Breakfast
Time 32m
Yield 24 mini muffins, 24 serving(s)
Number Of Ingredients 6
Steps:
- Preheat Oven to 350 Degrees. Spray mini muffin tin with non-stick cooking spray.
- Grate Zucchini into clean dish towel or layered paper towels. Ring out as much water as you can.
- In a medium sized mixing bowl beat (2) eggs. Add zucchini, onion, cheese, bread crumbs and black pepper. Mix well.
- Distribute mixture evenly between the 24 muffin tin cups.
- Bake 18-22 minutes or until browned/done.
- Remove from oven and cool slightly. Transfer muffins to wire cooling rack.
Nutrition Facts : Calories 26.1, Fat 1.1, SaturatedFat 0.5, Cholesterol 17, Sodium 46.5, Carbohydrate 2.5, Fiber 0.3, Sugar 0.6, Protein 1.5
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