Best 2 Memes Zucchini Bread Muffins Recipes
Are you looking for a delightful and wholesome treat that is perfect for breakfast, brunch, or a midday snack? Look no further than zucchini bread muffins! These scrumptious muffins are incredibly moist and flavorful, with a tender crumb and a delightful hint of zucchini. They are also incredibly versatile, making them a perfect canvas for a variety of mix-ins and toppings.
In this comprehensive guide, we will take you on a culinary journey through the world of zucchini bread muffins, providing you with three delectable recipes that cater to different dietary preferences and flavor profiles. From a classic zucchini bread muffin recipe to a gluten-free and vegan option, and a delightful chocolate chip zucchini bread muffin recipe, we have something for everyone. So, gather your ingredients, preheat your oven, and let's embark on a baking adventure that will leave your taste buds tingling with joy!
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.
ZUCCHINI BREAD MUFFINS
These muffins have it all--flaxseed, zucchini and whole wheat flour for your health, and yogurt replaces over half the oil for your waistline. How can you resist?
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 1h
Yield 12
Number Of Ingredients 13
Steps:
- Heat oven to 350° F. Place paper baking cup in each of 12 regular-size muffin cups; spray paper baking cups with cooking spray.
- In small bowl, mix flour, flaxseed, oats, cinnamon, baking powder, baking soda and salt with whisk.
- In large bowl, beat oil, yogurt and brown sugar with whisk; beat in vanilla and egg. Add dry ingredients; stir to combine. Add zucchini; stir until just combined. Divide among muffin cups (cups will be full).
- Bake 25 to 30 minutes or until toothpick inserted into center of muffin comes out clean.
- Cool in pan 5 minutes; remove cups from pan to cool completely.
Nutrition Facts : Calories 150, Carbohydrate 26 g, Cholesterol 15 mg, Fat 1/2, Fiber 2 g, Protein 3 g, SaturatedFat 1/2 g, ServingSize 1 Muffin, Sodium 210 mg, Sugar 15 g, TransFat 0 g
Tips:
- Use fresh zucchini: Fresh zucchini has a higher water content, which will result in moist muffins.
- Grate the zucchini finely: This will help the zucchini distribute evenly throughout the batter.
- Don't overmix the batter: Overmixing the batter will result in tough muffins.
- Bake the muffins until a toothpick inserted into the center comes out clean: This will ensure that the muffins are cooked through.
- Let the muffins cool completely before glazing them: This will help the glaze set properly.
Conclusion:
Zucchini bread muffins are a delicious and easy-to-make treat that is perfect for breakfast, lunch, or a snack. They are also a great way to use up leftover zucchini. With so many different recipes to choose from, there is sure to be a zucchini bread muffin recipe that everyone will enjoy.
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