Best Zucchini Nut Muffins Recipes

FARM FRESH ZUCCHINI CRANBERRY NUT MUFFINS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Prepare 12 muffin cups with liners.
• Mix 6 tablespoons flour and brown sugar together in a bowl for topping; cut butter into the flour mixture until you have pea-sized crumbs. Set aside.
• Beat margarine and white sugar with an electric mixer in a large bowl until light and fluffy. Beat egg and vanilla into the butter mixture.
• Mix 1 1/2 cups flour, baking powder, baking soda, and salt together in a separate bowl; gradually beat into the butter mixture. Fold zucchini, cranberries, and walnuts into the mixture; spoon into prepared muffin cups, filling nearly to the top. Sprinkle reserved topping mixture onto the batter.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes.

ZUCCHINI NUT MUFFINS

Steps:

• Beat the eggs until they are light and foamy.
• Add the sugar, oil and zucchini.
• Blend well with a spoon.
• Mix the dry ingredients and add to the egg mixture; blend well.
• Add the nuts, and spoon into greased muffin tins.
• Bake at 325°F for 20 minutes.

BISQUICK ZUCCHINI NUT MUFFINS

Steps:

• Heat oven to 400ºF.
• In a small mixing bowl, mix the dry ingredients.
• In a larger bowl, mix the milk, oil, egg, vanilla, and zucchini with a large spoon.
• Then very gently stir the dry ingredients into the liquid ingredients just until moistened. Do NOT over-stir, or they will be dry and tough.
• Divide batter evenly among cups.
• Bake until the tops spring back when pressed gently in the center, about 13-18 minutes. Do not over-bake.
• Cool in the pan on a wire cake rim for 10 minutes before removing from cups.

ZUCCHINI NUT MUFFINS

Steps:

• 1. Shred unpeeled zucchini to measure 2 cups. spread on paper toweling to drain for 10 mins. Lightly blot top of them.
• 2. Preheat oven to 375 degrees Beat together eggs, oil, vanilla and sugar until light. Mix flour with cinnamon, nutmeg, cloves, salt, baking soda and baking powder.
• 3. Blend Zucchini into egg mixture alternately with the flour mixture. Do not over blend. Fold in nuts. Spoon into lightly greased muffin cups.
• 4. Bake for 20 mins or until muffins test done. You can store the extra muffin batter, tightly covered, in refrigerator up to one week.

FRUIT AND NUT ZUCCHINI MUFFINS

Steps:

• Preheat oven to 350*. Line 6 muffin tins with paper liners.
• In a small bowl, mix together flour, baking powder, baking soda, salt, nutmeg and cinnamon. Set aside.
• In a medium sized bowl, use a spatula or wooden spoon to mix together the beaten egg, oil, vanilla, and brown sugar. Stir in the grated zucchini.
• Stir the dry ingredients into the zucchini mixture. Gently fold in the cranberries, dates and sunflower kernels.
• Divide evenly among the muffins cups. Sprinkle with additional sunflower kernels if desired.
• Bake for 30 or until tested done with a toothpick.
• Remove muffins from the tin, to cool on a wire rack.

BISQUICK LOWER FAT ZUCCHINI NUT MUFFINS

Steps:

• Heat oven to 400ºF.
• Place paper baking cup in each of 12 regular-size muffin cups, or grease muffin tin.
• In a small mixing bowl, mix the dry ingredients.
• In a larger bowl, mix the milk, oil, egg, vanilla, and zucchini with a large spoon.
• Then very gently stir the dry ingredients into the liquid ingredients just until moistened. Do NOT over-stir, or they will be dry and tough.
• Divide batter evenly among cups.
• Bake until the tops spring back when pressed gently in the center, about 13-18 minutes. Do not over-bake.
• Cool in the pan on a wire cake rim for 10 minutes before removing from cups.

HG'S FLUFFY-GOOD ZUCCHINI NUT MUFFINS - WW POINTS = 3

Steps:

• Preheat oven to 350 degrees.
• In a medium bowl, combine both types of flour, Splenda, brown sugar, baking powder, cinnamon, nutmeg, and salt.
• In a separate medium bowl, mix together the zucchini, egg substitute, applesauce, butter, and vanilla extract. Slowly add this mixture to the first bowl, and stir until thoroughly blended. Mix half the crushed walnuts (1 1/2 tbsp.) into the batter.
• Line 9 cups of a 12-cup muffin pan with baking liners and/or spray with nonstick spray. Evenly distribute batter among the 9 cups. Top each cup with a sprinkling of the remaining 1 1/2 tablespoons crushed walnuts.
• Bake in the oven for 20 - 25 minutes, until a toothpick poked into the center of a muffin comes out clean. Let cool and then enjoy!

ZUCCHINI NUT MUFFINS

Steps:

• Combine first 7 ingredients in a large bowl. Make a well in center.
• Mix remaining 7 ingredients in a separate bowl and then pour into well. Stir until just moistened.
• Fill 12 greased muffin cups 3/4 full and bake at 400°F for 18 minutes or until a wooden pick inserted in center comes out clean.
• Let stand in pan for 5 minutes before removing to wire rack to cool.

ZUCCHINI CARROT NUT MUFFINS

Steps:

• 1. heat oven to 350 degree's oil with cooking spray,or line 6 large muffin size tin, 12 regular size muffin tin,or 1 loaf pan for bread.
• 2. beat the eggs,sugar,water,and oil together. Add the flour,salt,baking powder,and soda. Beat on low until combined.
• 3. mix in the remaining ingredients. ( clove optional) Pour in to muffin tin,or bread pan. Bake at 350 for 30 minutes or until pick comes out clean, after inserting in to center of muffin. Cool and serve!!

ZUCCHINI PINE NUT MUFFINS

Steps:

• Heat oven to 350°F and arrange rack in middle. Butter and flour a 12-well muffin pan; set aside.
• Toss zucchini and salt together in a small bowl. Place zucchini in a sieve, weight it down with a small bowl, and set it over a small mixing bowl to drain.
• Heat a medium frying pan over medium heat, add pine nuts, and toast until golden brown all over, about 5 minutes. Remove to a small bowl and reserve.
• Sift flour, baking powder, and ginger in a medium bowl to aerate and remove any lumps; set aside.
• In a separate bowl, whisk together sugar, yogurt, oil, eggs, and vanilla extract. Add dry ingredients and stir briefly until just combined.
• Squeeze zucchini mixture by the handful to release excess water, then add to the batter, add pine nuts and stir until just combined (be sure not to overmix).
• Fill each well of the muffin pan halfway with batter and bake until a toothpick inserted in a muffin comes out clean, about 20 minutes.
• Set the pan on a wire rack and let muffins cool in the pan for 5 minutes. Remove muffins from the pan and serve plain or dressed while warm with with cream cheese frosting.
• For the Frosting:.
• Combine all ingredients and beat at low speed until sugar is incorporated.
• Increase speed to medium high and beat until frosting is light and whipped, about 3 to 4 minutes.

CLIFTON'S ZUCCHINI-NUT MUFFINS

Steps:

• In a medium bowl mix together flour, baking powder, baking soda, salt and cinnamon.
• Set aside.
• Combine sugar and eggs in the large bowl of an electric mixer and beat at medium speed 2 minutes.
• Add oil in a slow steady stream, beating constantly for 2 to 3 minutes.
• Add zucchini and vanilla and blend well.
• Stir in walnuts and raisins.
• Fold in dry ingredients just until batter is moistened; do not overmix.
• Preheat oven to 350 degrees F.
• Line 22 muffin cups with paper liners.
• Fill cups 2/3 full with batter.
• Bake 25 minutes or until lightly browned.
• Let cool 10 minutes before removing muffins from pan.

ZUCCHINI-NUT MUFFINS

Steps:

• * Cooking Time: About 6 minutes Power: 100% (700 watts) Standing Time: 3 minutes total Place a double thickness of cupcake paper liners in each of six microwave muffin cups or 6-ounce custard cups.In a large bowl, stir flour, whole wheat flour, 1/2 cup of the brown sugar, granulated sugar, baking soda and salt until blended set aside.In a medium bowl, stir milk, oil, egg and maple flavoring until well blended set aside.In a small bowl, stir remaining 1/4 cup brown sugar, 1/4 cup of the nuts and cinnamon until combined set aside for topping.Stir liquid mixture, zucchini and remaining 1/2 cup nuts into flour mixture just until moistened. Spoon about 1/4 cup of the batter into each prepared muffin or custard cup. Sprinkle each with 1/2 tablespoon of the topping mixture.Place muffin cups in a circle in microwave oven. Microwave, uncovered, at 100% power (700 watts) for 2 minutes or until a wooden pick inserted in center comes out clean, rotating each cup one-half turn after 1 minute. Let muffins stand for 1 minute. Remove muffins from muffin cups and cool on a wire rack. Repeat with remaining paper liners and batter. For final three muffins, microwave at 100% power for 1 1/2 to 2 minutes, rotating after 1 minute. Serve warm.Store loosely covered in a cool place up to 2 days or cover tightly and freeze up to 1 month.