Bisquick Lower Fat Zucchini Nut Muffins Recipes

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.

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.

LOW FAT BISQUICK SUBSTITUTE

Steps:

• Mix dry ingredients in food processor or electric mixer.
• Slowly pour in the oil as the machine is running.
• Scrape the sides of the bowl with a rubber spatula.
• Mix thoroughly again.
• Store in an airtight container in the freezer.

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:

• 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.

LOW FAT CHOCOLATE ZUCCHINI MUFFINS

Steps:

• Preheat the oven to 400°F Grease muffin tins or line with baking cups (I use silicone re-usable ones).
• Combine first eight ingredients in a large bowl. Combine yogurt, eggs, milk in small bowl until blended. Stir into flour mixture just until moistened.
• Fold in choc chips and shredded zucchini. Spoon into prepared muffin cups, filling "a generous half" full.
• Bake 20-25 minutes till a toothpick comes out clean. Cool in pan on wire rack for five minutes, then remove from pan and finish cooling on wire rack. Store tightly covered at room temperature.

LOW FAT ZUCCHINI MUFFINS (MADE WITH SPLENDA AND HONEY)

Steps:

• Preheat oven to 325 and spray muffin pan (12 cups) with non stick cooking spray.
• Combine all ingredients.
• Fill muffin cups 3/4 full.
• Bake at 325 for 20 to 25 min or until a toothpick comes out clean.
• Enjoy.