MUFFINS IN OVEN RECIPES

Name: Zucchini Muffins
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 6 muffins.
Ingredients: 3/4 cup all-purpose flour; 1/2 cup sugar; 1/4 teaspoon baking powder; 1/4 teaspoon baking soda; 1/4 teaspoon salt; 1/4 teaspoon ground cinnamon; 1 large egg, room temperature; 1/4 cup canola oil; 1 cup finely shredded unpeeled zucchini; 1/2 cup chopped walnuts; 1/4 cup dried currants or chopped raisins

ZUCCHINI MUFFINS RECIPE: HOW TO MAKE IT - TASTE OF HOME

Zucchini Muffins Recipe: How to Make It - Taste of Home image

These yummy zucchini, currant and walnut muffins are an excellent and tasty way to use up surplus zucchini from your garden. —Peg Gausz, Watchung, New Jersey

Provided by Taste of Home

Categories Breakfast Snacks

Total Time 45 minutes

Prep Time 20 minutes

Cook Time 25 minutes

Yield 6 muffins.

Number Of Ingredients 11

Ingredients

3/4 cup all-purpose flour
1/2 cup sugar
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1 large egg, room temperature
1/4 cup canola oil
1 cup finely shredded unpeeled zucchini
1/2 cup chopped walnuts
1/4 cup dried currants or chopped raisins

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, FatContent 16g fat (1g saturated fat), CholesterolContent 35mg cholesterol, SodiumContent 180mg sodium, CarbohydrateContent 40g carbohydrate (25g sugars, FiberContent 2g fiber), ProteinContent 6g protein.

MORNING MAPLE MUFFINS RECIPE: HOW TO MAKE IT

Morning Maple Muffins Recipe: How to Make It image

Maple combines with a subtle touch of cinnamon and nuts to give these muffins the flavor of a hearty pancake breakfast. But you don’t have to sit down to enjoy them. Our 2-year-old comes back for seconds, and even my husband—who doesn’t normally like muffins—likes these. —Elizabeth Talbot, Lexington, Kentucky

Provided by Taste of Home

Categories Breakfast Brunch Snacks

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 16 muffins.

Number Of Ingredients 16

Ingredients

2 cups all-purpose flour
1/2 cup packed brown sugar
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup 2% milk
1/2 cup butter, melted
1/2 cup maple syrup
1/4 cup sour cream
1 large egg, room temperature
1/2 teaspoon vanilla extract
TOPPING:
3 tablespoons all-purpose flour
3 tablespoons sugar
2 tablespoons chopped nuts
1/2 teaspoon ground cinnamon
2 tablespoons cold butter

Steps:

Preheat oven to 400°. In a large bowl, combine flour, brown sugar, baking powder and salt. In another bowl, combine milk, butter, syrup, sour cream, egg and vanilla. Stir into dry ingredients just until moistened., Fill greased or paper-lined muffin cups two-thirds full. For topping, combine flour, sugar, nuts and cinnamon; cut in butter until crumbly. Sprinkle over batter. , Bake 16-20 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pans to wire racks. Serve warm.

Nutrition Facts : Calories 212 calories, FatContent 9g fat (5g saturated fat), CholesterolContent 36mg cholesterol, SodiumContent 211mg sodium, CarbohydrateContent 30g carbohydrate (16g sugars, FiberContent 1g fiber), ProteinContent 3g protein.

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