Best Zucchini Mini Muffins With Orange Maple Glaze Recipes

ORANGE ZUCCHINI MUFFINS

Orange Zucchini Muffins image

For tender muffins, try this tip: When combining the muffin batter, stir just until dry ingredients are moistened. Overmixing makes muffins less tender. -Chris Snyder, Boulder, Colorado

Provided by Taste of Home

Time 35m

Yield 10 muffins.

Number Of Ingredients 15

Ingredients

1 cup shredded zucchini
1-1/4 cups all-purpose flour
3/4 teaspoon ground nutmeg, divided
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
2 large eggs
3/4 cup packed brown sugar
1/3 cup canola oil
2 tablespoons orange juice
1 teaspoon grated orange zest
1 teaspoon vanilla extract
1/2 cup raisins
1 tablespoon sugar

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.

Nutrition Facts : Calories 230 calories, Fat 9g fat (1g saturated fat), Cholesterol 42mg cholesterol, Sodium 165mg sodium, Carbohydrate 36g carbohydrate (22g sugars, Fiber 1g fiber), Protein 3g protein.

ORANGE MINI MUFFINS

Orange Mini Muffins image

Provided by Ree Drummond : Food Network

Categories side-dish

Time 35m

Yield 3 dozen mini muffins

Number Of Ingredients 9

Ingredients

Nonstick spray, for spraying muffin tins
2 sticks salted butter, softened
1 cup granulated sugar
2 eggs
2 cups all-purpose flour
1 teaspoon baking soda
1 cup buttermilk
2 oranges, zested and juiced
1 cup lightly packed brown sugar

Steps:

Preheat the oven to 375 degrees F. Spray mini muffin tins with nonstick spray.
Cream together the butter and granulated sugar in a large bowl by hand or using an electric mixer. Add the eggs and beat well. Mix in the flour. In a separate bowl, dissolve the baking soda in the buttermilk. Add the buttermilk mixture to the batter along with the orange zest and mix well.
Fill the muffin tins two-thirds full with the batter and bake until lightly browned, 12 to 17 minutes.
In a separate bowl, combine the brown sugar and orange juice (you should have about 1/2 cup juice) and mix well. Drizzle this glaze over the warm muffins in the tins. Remove the muffins while still warm.

MOIST LEMON/ORANGE ZUCCHINI MUFFINS

Moist Lemon/Orange Zucchini Muffins image

Make and share this Moist Lemon/Orange Zucchini Muffins recipe from Food.com.

Provided by Bergy

Categories Quick Breads

Time 35m

Yield 12 Muffins

Number Of Ingredients 12

Ingredients

2 eggs
1/2 cup canola oil
1 tablespoon fresh lemon rind
2 tablespoons fresh lemon juice
2/3 cup sugar
2 tablespoons fresh orange juice
1 1/2 cups grated zucchini
2 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/8 teaspoon nutmeg

Steps:

Mix together the eggs, oil, lemon rind, lemon juice,sugar, orange juice& Zucchine Mix together the flour, baking powder, baking soda, salt& nutmeg.
Make a well in the middle of the dry ingredients and pour in the zucchini mixture, Mix well but lightly.
Spoon batter into muffin tins lined with paper cups or without paper cups.
Bake in 450F oven for apprx 20 minutes.
Enjoy.