Best Barbs Zucchini Cherry Breadmuffins Recipes

ZUCCHINI BREAD MUFFINS

Steps:

• Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line with cupcake liners.
• Whisk the flour, baking powder, baking soda, salt, cinnamon, and nutmeg together in a large bowl. Set aside. In a medium bowl, whisk the oil, granulated sugar, brown sugar, eggs, vanilla extract, and milk together. Whisk in the shredded zucchini. Pour the wet ingredients into the dry ingredients and whisk or stir until just combined. Fold in any add-ins you want to include, if any. Avoid over-mixing. Batter is thick.
• Spoon the batter into liners, filling them all the way to the top. Sprinkle with coarse sugar, if desired.
• Bake for 5 minutes at 425°F (218°C); then, keeping the muffins in the oven, reduce heat to 350°F (177°C) and continue baking for another 15-17 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 20-21 minutes, give or take. (For mini muffins, bake 11-13 minutes at 350°F (177°C) the whole time.)
• Allow the muffins to cool for 5 minutes in the muffin pan, and then transfer to a wire rack to continue cooling, or enjoy warm.
• Muffins stay fresh covered at room temperature for a few days, then transfer to the refrigerator for up to 1 week.

BARB'S ZUCCHINI CHERRY BREAD/MUFFINS

Steps:

• Preheat oven to 350.
• Combine eggs, applesauce, oil, sugar, zucchini, and vanilla in a bowl and mix until well blended.
• Add in flour, baking soda and powder, salt, and cinnamon and mix until just combined.
• Fold in dried cherries and pecans (if using).
• Pour into 2 8 X 5 loaf pans or 24 lined muffin cups.
• Bake 15-20 minutes for muffins or 25-30 minutes for loaves - be sure not to over bake!
• Let cool in pans 5 minutes and then remove to a rack to cool completely for eat warm.

ZUCCHINI MUFFINS WITH CINNAMON CRUNCH TOPPING

Steps:

• Heat the oven to 400 degrees. Using 1 tablespoon softened butter, generously butter the cups and the top of a standard 12-cup muffin tin. Set aside.
• Cut the tips off the zucchini and grate the zucchini into shreds on a box grater. Pile the zucchini onto a clean dish towel and squeeze tightly over the sink to remove any excess water. Set aside.
• In a large mixing bowl, sift 1 cup whole-wheat flour with the all-purpose flour, granulated sugar, baking powder and salt, then whisk to combine. Set aside.
• To a medium bowl, add the melted butter, milk, applesauce, honey, eggs, lemon juice and vanilla, and whisk to combine. Make a well in the center of the dry ingredients and pour the liquid inside. Using a rubber spatula, gently fold everything together, being careful not to overmix. Just before completely combined, sprinkle the zucchini over the top, breaking up any clumps with your hands, and finish folding the batter until combined. Using a spoon or scoop, divide the batter evenly among the muffin cups. (It should come to the top of each cup).
• In a small bowl, combine the remaining 1 tablespoon whole-wheat flour with the turbinado sugar and cinnamon. Using your fingers, work in the remaining 1 tablespoon softened butter until everything is evenly moist. Sprinkle the mixture over the tops of the muffins, then carefully brush away any crumbs that spill onto the top of the muffin tin. Bake the muffins, rotating halfway through, until the tops form firm domes, the sugar topping caramelizes and the muffins are cooked through, 24 to 26 minutes. (The tops should spring back when lightly pressed.) Remove from the oven and allow to cool in the tin for 15 minutes before using a small offset spatula to transfer them to a wire rack to cool for at least another 10 minutes. Serve warm or at room temperature.

BARB'S ZUCCHINI PATTIES

Steps:

• Grate zucchini, no need to peel or seed unless seeds are large; sprinkle zucchini with salt; let set 15 to 20 minutes, then drain WELL.
• Add the beaten egg, bisquick, Parmesan cheese, garlic powder, salt& pepper to the drained zucchini and mix well, batter will not be stiff or real thick.
• Using a large skillet heat, add oil enough to fry patties, Drop by tablespoon to make a pattie about 2 to 3 inches in diameter, cook over mediun heat until browned on each side, about 3 to 4 minutes each side.
• Place patties between paper towels. Keep warm in oven until ready to serve, Enjoy.

BARB'S BEST ZUCCHINI BREAD

Steps:

• Preheat oven to 325* and grease bottom only of two 9 x 5 bread pans.
• Beat eggs until foamy.
• Stir in sugar, zucchini, oil and vanilla.
• Combine dry ingredients and spices and gradually add to wet ingredients.
• Fold in nuts and raisins.
• Pour into prepared pans.
• Bake for 60 to 80 minutes or until center tests done.
• Cool for 10 minutes on rack and then remove from pans.
• Cool completely on rack before slicing.

MEME'S ZUCCHINI BREAD MUFFINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease or line 36 muffin tins with paper liners.
• Whisk sugar, oil, eggs, and vanilla extract together in a large bowl. Stir in zucchini.
• Combine flour, cinnamon, salt, baking soda, and baking powder together in a small bowl. Add to wet ingredients slowly and mix until just combined. Fold in walnuts.
• Spoon batter into the prepared muffin cups, filling each 3/4 full.
• Bake in the preheated oven until a toothpick inserted into the center of a muffin comes up dry, 20 to 25 minutes.