Choc. Zucc & Morning Glory Muffins
Chocolate Zucchini Muffins
3 eggs
2 cups sugar
1 teaspoon orange rind (optional)
2 cups zucchini, grated
2 teaspoons vanilla
3/4 cup oil
21/2 cups flour
1/2 cup cocoa
11/2 teaspoons soda
1/2 teaspoon salt
1 cup pecans chopped
Preheat oven to 350 degrees. Prepare muffin cups. Will make 41/2 to 5
dozen muffins. Beat eggs and sugar in a large bowl and cream in the
orange and zucchini along with the oil. Mix the cocoa, flour, soda,
and salt together then add it to the mixture of sugar and eggs. Mix
in the nuts last. Fill the muffin cups about 2/3 full. Cook until
springy, about 30 minutes.
Zucchini Nut Muffins
1 1/2 cups all-purpose flour
1 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon ground nutmeg
1 beaten egg
1 cup finely shredded, unpeeled zucchini
1/4 cup cooking oil
1/4 teaspoon finely shredded lemon peel
1/2 cup chopped walnuts
Line cups of muffin pan with paper liners. Set pan aside. In a medium
mixing bowl stir together flour, sugar, cinnamon, baking soda, salt,
baking powder, and nutmeg. Make a well in the center of the dry
mixture.
In another medium mixing bowl combine the egg, shredded zucchini,
cooking oil, and lemon peel. Add zucchini mixture all at once to the
dry mixture. Stir just till moistened (batter should be lumpy). Fold
in chopped walnuts.
Spoon batter into the prepared muffin cups, filling each 2/3 full.
Bake in a 400 degree oven for 20-25 minutes or till done. Cool in pan
on wire rack for 5 minutes. Then remove muffins from the pan and cool
completely on the wire rack. Should make about 12 muffins.
Morning Glory Muffins
2 cups flour
1 1/2 cups sugar
2 teaspoons baking soda
2 teaspoons cinnamon
1/2 teaspoon salt
2 cups grated carrots
1 cup raisins
1 cup chopped pecans
1 cup flaked coconut
1 apple, peeled, cored and grated
3 eggs
1 cup vegetable oil
2 teaspoons vanilla
Preheat oven to 350 degrees. Prepare muffin cups with no-stick
cooking spray. Sift flower, sugar, baking soda, cinnamon, and salt
together in a large bowl. Stir in carrots, raisins, pecans, coconut
and apples. Beat eggs with the oil in a separate bowl; add vanilla.
Stir eggs and oil into flour mixture just until blended. Fill muffin
cups 2/3 full. Bake 25 minutes or until springy to touch. Let muffins
cool in the pan on a rack for 5 minutes. Turn muffins out onto the
rack and let completely cool. Makes about 24 large muffins.
List of Ingredients
Instructions
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