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Super Duper Zucchini Muffins

Super Duper Zucchini Muffins

  • Prep

    10 m
  • Cook

    20 m
  • Ready In

    30 m
Jessi

Jessi

These muffins are nutritious, low in fat, and most important of all, taste delicious!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 295 kcal
  • 15%
  • Fat:
  • 13 g
  • 20%
  • Carbs:
  • 41.1g
  • 13%
  • Protein:
  • 4.6 g
  • 9%
  • Cholesterol:
  • 35 mg
  • 12%
  • Sodium:
  • 245 mg
  • 10%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a muffin pan, or use paper liners.
  2. In a large bowl, combine flour and sugar. Stir in baking powder, baking soda, cinnamon, nutmeg and salt. Cut in shortening until mixture resembles coarse crumbs. Make a well in the center, and pour in milk, eggs, zucchini and vanilla. Fold in walnuts. Fill muffin cups 2/3 to 3/4 full. Sprinkle tops with brown sugar.
  3. Bake in the preheated oven for 15 to 20 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool.
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Reviews

BURTMOMMIE
88

BURTMOMMIE

3/23/2007

We made this recipe a bit healthier...a delicious breakfast treat! I used freshly ground whole wheat instead of white flour, cut the sugar down to 1/2 cup, used 2 teaspoons of cinnamon (kept nutmeg at 1 tsp), upped the salt to 1 tsp (but used yummy sea salt), used cold butter in place of shortening, used 1/2 cup plain yogurt as we didn't have sour milk on hand, used 2 cups zucchini, and a whole cup of the walnuts. I could not even stir the batter, it was so thick, and so added a splash of milk -- worked like a charm. These muffins were not light and fluffy as others attested to, no doubt because of the whole wheat, butter, and extra nuts. They were hearty, tasty, and very satisfying. We will make these often!

Cristin Smith
43

Cristin Smith

8/8/2005

With just a few changes/additions, these are my family's favorite breakfast on the go! I substitute 1 C whole wheat flour and 1/2 shredded apple and one shredded carrot for 1/2 C of the zucchini. I also heap the t of cinnamon and have switched to pumkin pie spice (as I was out of nutmeg). It adds a little zing and they are super moist! IQF them on a cookie sheet for about 10 minutes after they are completely cooled and then throw them in a Ziploc for easy storage. When someone wants one, zap it at 50% power for 30 sec and full power for 15. It's just like they were straight out of the oven! Thanks for this one!

COSMOMEOW
34

COSMOMEOW

7/10/2003

Wow! These are the best muffins I have ever had. The texture and flavour are perfect.

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