Cliftons Zucchini Nut Muffins Recipes

FARM FRESH ZUCCHINI CRANBERRY NUT MUFFINS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Prepare 12 muffin cups with liners.
• Mix 6 tablespoons flour and brown sugar together in a bowl for topping; cut butter into the flour mixture until you have pea-sized crumbs. Set aside.
• Beat margarine and white sugar with an electric mixer in a large bowl until light and fluffy. Beat egg and vanilla into the butter mixture.
• Mix 1 1/2 cups flour, baking powder, baking soda, and salt together in a separate bowl; gradually beat into the butter mixture. Fold zucchini, cranberries, and walnuts into the mixture; spoon into prepared muffin cups, filling nearly to the top. Sprinkle reserved topping mixture onto the batter.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes.

WALNUT ZUCCHINI MUFFINS

Steps:

• Preheat oven to 375°. In a large bowl, whisk the first 6 ingredients. In another bowl, whisk eggs, milk and melted butter until blended. Add to flour mixture; stir just until moistened. Fold in zucchini, walnuts and raisins., Fill 12 greased muffin cups three-fourths full. Bake 18-20 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pan to a wire rack. Serve warm. Freeze option: Freeze cooled muffins in freezer containers. To use, thaw at room temperature or, if desired, microwave each muffin on high until heated through, 20-30 seconds.

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.

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 MUFFINS

Steps:

• Preheat the oven to 400 degrees F. Line 18 muffin cups with paper liners.
• Whisk together the all-purpose and whole-wheat flours with the baking powder, baking soda, cinnamon, nutmeg and salt in a large bowl. Beat the butter, sugar, yogurt, eggs and vanilla together in another large bowl using an electric mixer on medium speed until fluffy. Reduce the speed to low and beat in the flour mixture until combined. Stir in the zucchini and raisins. Divide the batter evenly among the prepared cups.
• Bake until a toothpick inserted in the center of the muffins comes out clean, 15 to 18 minutes. Cool the muffins in the pans on a wire rack for 10 minutes; remove from the pans and cool completely on the rack.

DATE NUT MUFFINS

Steps:

• In a medium bowl, combine dates and hot water. Let stand 10 minutes. Drain and discard water.Cover and refrigerate until cold.
• Preheat oven to 350 degrees.
• Line 12 medium muffin cups with paper liners or lightly grease.
• In a large bowl, beat together butter and sugar until creamy.
• Add water,pecans,eggs,baking soda, vanilla, and salt and mix until well blended.
• Add flour and mix until just moistened.
• Fold in cold dates and spoon into prepared muffin pans.
• Bake 20-25 minutes or until a wooden toothpick inserted into the center comes out clean.
• Let stand a few minutes before removing from pan.

SUPER SIMPLE CINNAMON NUT MUFFINS

Steps:

• Whisk flour, sugar, salt, cinnamon and baking powder in a mixing bowl. Mix in milk and apple sauce.
• Fold in raisins and nuts.
• Pour into non-stick sprayed paper muffin liners in a muffin tin and bake at 400F degrees for 25-30 minutes.

ZUCCHINI PINE NUT MUFFINS

Steps:

• Heat oven to 350°F and arrange rack in middle. Butter and flour a 12-well muffin pan; set aside.
• Toss zucchini and salt together in a small bowl. Place zucchini in a sieve, weight it down with a small bowl, and set it over a small mixing bowl to drain.
• Heat a medium frying pan over medium heat, add pine nuts, and toast until golden brown all over, about 5 minutes. Remove to a small bowl and reserve.
• Sift flour, baking powder, and ginger in a medium bowl to aerate and remove any lumps; set aside.
• In a separate bowl, whisk together sugar, yogurt, oil, eggs, and vanilla extract. Add dry ingredients and stir briefly until just combined.
• Squeeze zucchini mixture by the handful to release excess water, then add to the batter, add pine nuts and stir until just combined (be sure not to overmix).
• Fill each well of the muffin pan halfway with batter and bake until a toothpick inserted in a muffin comes out clean, about 20 minutes.
• Set the pan on a wire rack and let muffins cool in the pan for 5 minutes. Remove muffins from the pan and serve plain or dressed while warm with with cream cheese frosting.
• For the Frosting:.
• Combine all ingredients and beat at low speed until sugar is incorporated.
• Increase speed to medium high and beat until frosting is light and whipped, about 3 to 4 minutes.

ZUCCHINI NUT MUFFINS

Steps:

• 1. Shred unpeeled zucchini to measure 2 cups. spread on paper toweling to drain for 10 mins. Lightly blot top of them.
• 2. Preheat oven to 375 degrees Beat together eggs, oil, vanilla and sugar until light. Mix flour with cinnamon, nutmeg, cloves, salt, baking soda and baking powder.
• 3. Blend Zucchini into egg mixture alternately with the flour mixture. Do not over blend. Fold in nuts. Spoon into lightly greased muffin cups.
• 4. Bake for 20 mins or until muffins test done. You can store the extra muffin batter, tightly covered, in refrigerator up to one week.

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.

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.