SUPER MUFFINS RECIPES
SUPER MOIST MUFFINS RECIPE - FOOD.COM
These are so good, you'll think you are eating something that can't possibly be good for you...but they are! I feel great about giving these to my kids. Easy to throw together, moist and not too sweet. Keep leftovers in the fridge or freeze them for up to a month.
Total Time 25 minutes
Prep Time 10 minutes
Cook Time 15 minutes
Yield 12-24 mini or regular size
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees F.
- In a large mixing bowl and by hand, stir together the brown sugar, applesauce and oil until well combined.
- Add both eggs and vanilla and whisk until well combined.
- Set aside and combine dry ingredients well in a seperate bowl.
- Stir dry ingredients into previously set aside wet ingredients just until combined. Do not overmix.
- Stir carrot and pineapple into batter.
- Spray your muffin pan very well with nonstick spray. Get the sides good so your muffins release well -- yes, even if you use nonstick (I do too).
- Using a 1/4 cup measuring tin for mini muffin pan or 1/2 cup tin for regular muffin pan, fill holes almost full and bake approx 15 minutes for mini muffins or 20 minutes for regular. Your oven may vary, but a toothpick inserted into middle muffin hole should be moist, with a few crumbs, but not sticky wet.
- Feed your flock and enjoy!
Nutrition Facts : Calories 182.6, FatContent 7.3, SaturatedFatContent 1.1, CholesterolContent 31, SodiumContent 238.3, CarbohydrateContent 27.1, FiberContent 1.8, SugarContent 12.5, ProteinContent 3.3
SUPER DUPER ZUCCHINI MUFFINS RECIPE | ALLRECIPES
These muffins are nutritious, low in fat, and most important of all, taste delicious!
Provided by Jessi
Categories Bread Quick Bread Recipes Zucchini Bread Recipes
Total Time 30 minutes
Prep Time 10 minutes
Cook Time 20 minutes
Yield 12 muffins
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a muffin pan, or use paper liners.
- In a large bowl, combine flour and sugar. Stir in baking powder, baking soda, cinnamon, nutmeg and salt. Cut in shortening until mixture resembles coarse crumbs. Make a well in the center, and pour in milk, eggs, zucchini and vanilla. Fold in walnuts. Fill muffin cups 2/3 to 3/4 full. Sprinkle tops with brown sugar.
- Bake in the preheated oven for 15 to 20 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool.
Nutrition Facts : Calories 295.1 calories, CarbohydrateContent 41.1 g, CholesterolContent 31.2 mg, FatContent 13 g, FiberContent 1.3 g, ProteinContent 4.6 g, SaturatedFatContent 2.8 g, SodiumContent 244.8 mg, SugarContent 22 g
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