Zucchini Muffins

Zucchini Muffins might be just the side dish you are searching for. Watching your figure? This gluten free and lacto ovo vegetarian recipe has 92 calories, 1g of protein, and 6g of fat per serving. This recipe serves 12. For 13 cents per serving, this recipe covers 1% of your daily requirements of vitamins and minerals. 989 people were glad they tried this recipe. From preparation to the plate, this recipe takes about 25 minutes. This recipe from Dinners Dishes and Desserts requires milk, egg, brown sugar, and canolan oil. With a spoonacular score of 4%, this dish is improvable. Naptime Chef Favorite Zucchini Bread (or Zucchini Muffins), Zucchini muffins, and Zucchini Muffins are very similar to this recipe.

Servings: 12

Preparation duration: 10 minutes

Cooking duration: 15 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat oven to 400 degrees. Spray a 12 cup muffin tin with non-stick spray or use liners.In a large bowl whisk together flour, brown sugar, baking powder, cinnamon, salt, and all spice.In a small bowl combine zucchini, canola oil, milk, butter, vanilla, and egg. Mix until well combined.Add zucchini mixture to the flour, and mix until just combined. Be careful not to over mix.Fill muffin tins about ½ way full. Bake for 12-14 minutes, or until a tester comes out clean.

 

Step by step:

1. Preheat oven to 400 degrees. Spray a 12 cup muffin tin with non-stick spray or use liners.In a large bowl whisk together flour, brown sugar, baking powder, cinnamon, salt, and all spice.In a small bowl combine zucchini, canola oil, milk, butter, vanilla, and egg.

2. Mix until well combined.

3. Add zucchini mixture to the flour, and mix until just combined. Be careful not to over mix.Fill muffin tins about ½ way full.

4. Bake for 12-14 minutes, or until a tester comes out clean.

Nutrition Information:

covered percent of daily need

 

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