Amazing Zucchini Muffins!
Recipe: #15004
October 22, 2014
"These are very quick, easy, and absolutely fabulous! If you're using giant muffin pans then I found that 23-25 minutes is perfect."
Original is 12 servings
Ingredients
Nutritional
- Serving Size: 1 (107.3 g)
- Calories 259
- Total Fat - 8.1 g
- Saturated Fat - 1.3 g
- Cholesterol - 34.7 mg
- Sodium - 251.1 mg
- Total Carbohydrate - 43.5 g
- Dietary Fiber - 1.2 g
- Sugars - 26.1 g
- Protein - 4 g
- Calcium - 53.4 mg
- Iron - 0.7 mg
- Vitamin C - 6.9 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Shred the zucchini and place in a colander with small holes or a sieve and squeeze the moisture out of it... not all of the moisture needs to be removed, but you should get a fair amount out.
Step 2
Whisk flour, baking soda, baking powder, cinnamon, allspice, and salt in large bowl.
Step 3
Whisk sugar, yogurt, eggs, vinegar, and oil in bowl until combined.
Step 4
Gently fold yogurt mixture and zucchini into flour mixture using a spatula until just combined.
Step 5
Fill the muffin cups 3/4 full.
Step 6
Bake until golden brown and skewer inserted in center comes out with a few crumbs attached, (around 17 minutes).
Step 7
Cool for 10 minutes, then turn out onto wire rack to cool.
Tips
No special items needed.
1 Reviews
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