Jacqueline's Zucchini Muffins
Recipe: #3149
November 27, 2011
"These are incredible! So moist and tasty! Great way to use up some of zucchinis from your garden. Recipe is from Jacqueline's Markeplace and Cafe in Scottsdale. I've found that they are better if the batter is allowed to sit for 15 to 20 minutes before baking. This allows the zucchini to release the water. I love cinnamon, however if preferred you can reduce the amount of cinnamon. Muffins freeze well. Recipe is written for oversized muffins, if using regular muffin tin then adjust the baking time accordingly"
Original is 18 servings
Ingredients
Nutritional
- Serving Size: 1 (126 g)
- Calories 434.3
- Total Fat - 20.3 g
- Saturated Fat - 2.9 g
- Cholesterol - 27.7 mg
- Sodium - 85.9 mg
- Total Carbohydrate - 58.5 g
- Dietary Fiber - 2 g
- Sugars - 34.6 g
- Protein - 5.6 g
- Calcium - 56.5 mg
- Iron - 1.1 mg
- Vitamin C - 5.9 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Cream together oil and sugar. Slowly beat in vanilla and eggs.
Step 2
In a speparate bowl, sift together the dry ingredients.
Step 3
Add to the oil-sugar mixture, stirring to combine. Add zucchini (or carrots) and walnuts.
Step 4
Pour into greased oversized muffin tins. Bake in preheated oven at 350 degrees for 25 to 30 minutes.
Tips
No special items needed.
0 Reviews
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