Best Zuke Muffins Recipes
CHOCOLATE ZUCCHINI MUFFINS
A wonderful way to use the extra bounty of summer, and make a tasty treat. You can adjust the recipe to suit your family's tastes, or create your own variations. For an optional topping use any, all or a combination of the following: equal parts brown sugar, chopped nuts and mini chocolate chips. Sprinkle tops of muffins just prior to baking.
Provided by Larry B
Categories Bread Quick Bread Recipes Zucchini Bread Recipes
Yield 24
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease or line two 12 cup muffin tins with paper liners.
- In a large bowl beat the eggs. Beat in the sugar and oil. Add the cocoa, vanilla, zucchini and stir well.
- Stir in the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves and cardamom. Mix until just moist.
- Pour batter into prepared muffin tins filling 2/3 of the way full. Bake at 350 degrees F (175 degrees C) for 20 to 25 minutes. Remove from pan and let cool on a wire rack. Store loosely covered.
Nutrition Facts : Calories 216.7 calories, Carbohydrate 29.7 g, Cholesterol 23.3 mg, Fat 10.1 g, Fiber 0.9 g, Protein 2.7 g, SaturatedFat 1.5 g, Sodium 169.8 mg, Sugar 17 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.
ZUKE MUFFINS
Make and share this Zuke Muffins recipe from Food.com.
Provided by DilemmaDilemma
Categories Breakfast
Time 30m
Yield 24 muffins, 24 serving(s)
Number Of Ingredients 11
Steps:
- 1.) Preheat oven to 350. Spray/line muffin pan.
- 2.) Beat eggs until light any foamy, about 3 minutes.
- 3.) Add sugars, oil/yogurt, and zukes. I didn't dry off the veggies, and everything turned out fine. Combine with a spatula.
- 4.) Add dry ingredients, continue to combine with your spatula until completely incorporated.
- 5.) Bake for 20 minutes. I used a cookie scoop to portion the muffins, two scoops should fill the individual spaces. Also, instead of making more muffins, I put the remainder of the dough into an 8" square pan-to take to work tomorrow. Do not over bake.
Nutrition Facts : Calories 127.1, Fat 2.5, SaturatedFat 0.4, Cholesterol 26.6, Sodium 171.1, Carbohydrate 23.9, Fiber 2.3, Sugar 12.3, Protein 3.8
MOISTEST SUGAR-FREE ZUCCHINI MUFFINS EVER
These muffins are the softest, moistest, most delicious that I have ever had, and they're sugar free! They can even be turned paleo with a few substitutions. Seriously, they are so good that I created an Allrecipes account just to share them!
Provided by rplouse29
Categories Bread Quick Bread Recipes Zucchini Bread Recipes
Time 35m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin with cooking spray.
- Combine banana, butter, egg, and coconut oil in a bowl; mix until well combined. Add zucchini and vanilla extract; mix well.
- Combine flour, baking soda, cinnamon, nutmeg, and salt in a separate bowl. Add gradually to zucchini mixture, stirring until well combined. Stir in milk slowly. Scoop 1/4 cup batter into each muffin cup. Sprinkle each muffin with 1 teaspoon brown sugar.
- Bake in the preheated oven until tops spring back when lightly pressed, about 20 minutes.
Nutrition Facts : Calories 143.7 calories, Carbohydrate 20.3 g, Cholesterol 26.1 mg, Fat 6 g, Fiber 3.1 g, Protein 3.9 g, SaturatedFat 3.8 g, Sodium 150 mg, Sugar 4.2 g
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