EGG AND ZUCCHINI MUFFINS RECIPES

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ZUCCHINI EGG MINI MUFFINS RECIPE - FOOD.COM



Zucchini Egg Mini Muffins Recipe - Food.com image

http://melissafallistestkitchen.blogspot.com/2014/01/freezer-cooking-7-toddler-finger-foods.html Great Toddler food. Hubby likes them too.

Total Time 32 minutes

Prep Time 10 minutes

Cook Time 22 minutes

Yield 24 mini muffins, 24 serving(s)

Number Of Ingredients 6

2 zucchini
2 eggs
1/4 cup finely diced onion
1/2 cup shredded cheese
1/2 cup breadcrumbs
1/4 teaspoon black pepper

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, FatContent 1.1, SaturatedFatContent 0.5, CholesterolContent 17, SodiumContent 46.5, CarbohydrateContent 2.5, FiberContent 0.3, SugarContent 0.6, ProteinContent 1.5

ZUCCHINI MINI MUFFINS RECIPE | MYRECIPES



Zucchini Mini Muffins Recipe | MyRecipes image

These are tasty for breakfast or as a snack. For even portions, use a small ice-cream scoop to spoon the batter into the muffin cups.

Provided by Mary Drennen

Yield Serves 12 (serving size: 2 muffins)

Number Of Ingredients 13

6 ounces all-purpose flour (about 1 1/3 cups)
½ cup packed dark brown sugar
1 teaspoon baking powder
1 teaspoon ground cinnamon
½ teaspoon salt
¼ teaspoon ground allspice
? cup shredded zucchini (about 1 medium zucchini)
3 tablespoons canola oil
2 tablespoons butter, melted
2 tablespoons 1% low-fat milk
1 teaspoon vanilla extract
1 large egg, lightly beaten
Cooking spray

Steps:

  • Preheat oven to 400°.
  • Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (through allspice) in a large bowl. Combine zucchini and next 5 ingredients (through egg) in a small bowl; stir with a whisk. Add zucchini mixture to flour mixture, stirring batter just until combined. Divide batter evenly among 24 miniature muffin cups coated with cooking spray. Bake at 400° for 10 minutes or until a wooden pick inserted in center of muffins comes out clean.

Nutrition Facts : Calories 146 calories, CarbohydrateContent 20.8 g, CholesterolContent 21 mg, FatContent 6.1 g, FiberContent 0.7 g, ProteinContent 2.3 g, SaturatedFatContent 1.7 g, SodiumContent 160 mg

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