Thursday, August 22, 2019
Easy Zucchini Muffins
Easy Zucchini Muffins
These zucchini muffins come together quickly and are so yummy. Great for breakfast, afternoon tea, or anytime of the day.
This is a great way to add vegetables to your menu. Get sneaky with it and peel the skin from the zucchini and remove all remnants of green and the kids will never know it's in there.
These tasty morsels are also freezer friendly. Put them in the freezer for an anytime grab and go breakfast. To thaw: microwave for 10 to 15 seconds.
Recipe Print
Easy Zucchini Muffins
Ingredients:
2 cups flour
3/4 tsp. baking soda
3/4 tsp. baking powder
1/2 tsp. salt
1/2 tsp. cinnamon
3/4 cup sugar
2/3 cup veg. oil
2 large eggs
1 1/2 cups zucchini, shredded
Directions:
1. In a large bowl, whisk the flour with the baking soda, baking powder, salt and cinnamon.
2. In a medium bowl, combine sugar, veg oil, and eggs. Whisk for 30 seconds to dissolve sugar. Fold in zucchini. Add to flour mixture. Divide batter into muffin cups. Makes 12.
3. Bake in 350 degree oven for 20 to 23 min. until crowned and slightly browned. Remove from pan to wire racks to cool.
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these look delish my friend. I made a zucchini bread today xo
ReplyDeleteKatherine,
DeleteThis time of year it is nice to use those zucchinis in as many recipes as possible. I like these muffins because they go together so quickly. I bet your zucchini bread was delicious.
Hugs,
Bev
Bev
ReplyDeleteI made your muffins today. They were delicious. Thanks for the recipe.
I admit I've had 2...maybe another while they're warm:)
Thanks friend- xo Lisa S
Lisa,
DeleteI hate to admit that I have made 3 batches in the last week. I did give some to my daughter and put a few in the freezer. I am addicted to these. I am glad you liked them. The are awesome warm.
Hugs,
Bev