ORANGE ZUCCHINI MUFFINS RECIPES

Name: Moist Lemon/Orange Zucchini Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 12 Muffins
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

MOIST LEMON/ORANGE ZUCCHINI MUFFINS RECIPE - FOOD.COM

Moist Lemon/Orange Zucchini Muffins Recipe - Food.com image

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

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

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.

Nutrition Facts : Calories 216.1, FatContent 10.2, SaturatedFatContent 1, CholesterolContent 31, SodiumContent 175.1, CarbohydrateContent 28.3, FiberContent 0.8, SugarContent 11.9, ProteinContent 3.4

ZUCCHINI CARROT MUFFINS RECIPE: HOW TO MAKE IT

Zucchini Carrot Muffins Recipe: How to Make It image

Meet the Cook: No matter when I make these muffins - for breakfast, or for lunch to serve with a bowl of soup or salad - my husband devours them! He's retired from the Air Force, and we have four grown children. Gardening's my top hobby. -Loretta Baline, South Burlington, Vermont

Provided by Taste of Home

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield 18 standard size muffins.

Number Of Ingredients 14

Ingredients

2 cups shredded carrot
1 cup shredded zucchini
1 cup chopped peeled apple
3/4 cup sweetened shredded coconut
1/2 cup chopped almonds
2 teaspoons grated orange zest
2 cups all-purpose flour
1-1/4 cups sugar
1 tablespoon ground cinnamon
2 teaspoons baking soda
1/2 teaspoon salt
3 large eggs, lightly beaten
3/4 cup canola oil
1 teaspoon vanilla extract

Steps:

Gently toss together carrot, zucchini, apple, coconut, almonds and orange zest; set aside. , In a large bowl, combine flour, sugar, cinnamon, baking soda and salt. Combine eggs, oil and vanilla; stir into dry ingredients just until moistened (batter will be thick). , Fold in carrot mixture. Fill greased or paper-lined muffin cups two-thirds full. , Bake at 375° for 20-22 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack.

Nutrition Facts : Calories 249 calories, FatContent 13g fat (3g saturated fat), CholesterolContent 35mg cholesterol, SodiumContent 231mg sodium, CarbohydrateContent 30g carbohydrate (17g sugars, FiberContent 2g fiber), ProteinContent 4g protein.

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