This is a great recipe to use up that bumper crop of zucchini. The muffins are rich and moist. As soon as I they come out of the oven my sons ask if they can have one. They are great for a quick breakfast when you are on the go.
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| Recipes |
1 |
2 |
3 |
4 |
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| Servings |
12 |
24 |
36 |
48 |
60 |
72 |
| Ingredients | ||||||
| Flour |
2 C. |
4 C. |
6 C. |
8 C. |
10 C. |
12 C. |
| Brown sugar |
1 C. |
2 C. |
3 C. |
4 C. |
5 C. |
6 C. |
| Baking powder |
2-1/2 t. |
1 T. + 2 t. |
2 T. + 1-1/2 t. |
3 T. + 1 t. |
4 T. + 1/2 t. |
5 T. |
| Baking soda |
1/2 t. |
1 t. |
1-1/2 t. |
2 t. |
2-1/2 t. |
1 T. |
| Cinnamon |
1 t. |
2 t. |
1 T. |
1 T. + 1 t. |
1 T. + 2 t. |
2 T. |
| Ground nutmeg |
1 t. |
2 t. |
1 T. |
1 T. + 1 t. |
1 T. + 2 t. |
2 T. |
| Salt |
1/2 t. |
1 t. |
1-1/2 t. |
2 t. |
2-1/2 t. |
1 T. |
| Oil |
1/4 C. |
1/2 C. |
3/4 C. |
1 C. |
1-1/4 C. |
1-1/2 C. |
| Unsweetened applesauce |
1/4 C. |
1/2 C. |
3/4 C. |
1 C. |
1-1/4 C. |
1-1/2 C. |
| Plain or vanilla nonfat yogurt |
1/4 C. |
1/2 C. |
3/4 C. |
1 C. |
1-1/4 C. |
1-1/2 C. |
| Eggs |
1 |
2 |
3 |
4 |
5 |
6 |
| Shredded zucchini |
1 C. |
2 C. |
3 C. |
4 C. |
5 C. |
6 C. |
| Shredded carrots |
1 C. |
2 C. |
3 C. |
4 C. |
5 C. |
6 C. |
| Vanilla |
1 t. |
2 t. |
1 T. |
1 T. + 1 t. |
1 T. + 2 t. |
2 T. |
Assembly Directions:
Preheat oven to 350 degrees. Grease muffin tins or use paper liners. In a large mixing bowl combine flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt. Stir until ingredients are thoroughly mixed. Add remaining ingredients and stir until all ingredients are combined but do not over mix. Fill muffin cups 2/3 to 3/4 full. Bake in preheated oven for 20 minutes or until a toothpick inserted into the center of the muffins comes out clean.
Freezing Directions:
Allow to cool completely. Place muffins on a baking sheet and place in freezer until solid. Remove from tray and place in a freezer bag. Seal, label and freeze.
Serving Directions:
Thaw overnight or microwave for 15 to 30 seconds.
Nutritional Info:
Per Serving: 181 Calories; 5g Fat (25.9% calories from fat); 3g Protein; 31g Carbohydrate; 1g Dietary Fiber; 16mg Cholesterol; 260mg Sodium.
Exchanges: 1 Grain (Starch); 1/2 Vegetable; 1 Fat; 1 Other Carbohydrates.
Carol Santee
Carol is the co-author of the Big Book of Freezer Cooking and the author of 30 Day Gourmet’s Slow Cooker Freezer Favorites, Freezer Lunches To Go and Healthy Freezer Cooking eBooks. She is a computer information specialist and works for a computer software company.
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