Dill Zucchini Muffins Recipes

DILL ZUCCHINI MUFFINS

Dill Zucchini Muffins image

Make and share this Dill Zucchini Muffins recipe from Food.com.

Provided by MizzNezz

Categories Quick Breads

Time 30m

Yield 24 muffins

Number Of Ingredients 10

Ingredients

3 1/2 cups flour
1/3 cup sugar
2 tablespoons baking powder
2 teaspoons dill weed
2 teaspoons salt
2 cups grated zucchini
2 eggs
1 1/2 cups milk
1/2 cup vegetable oil
1/2 cup grated parmesan cheese

Steps:

Mix dry ingredients in large bowl.
Add zucchini; stir to coat.
Mix eggs, milk and oil.
Add to zucchini mixture; Stir just until moistened.
Fill greased muffin cups 2/3 full.
Sprinkle with parmesan.
Bake at 400* for 20 minutes or until done.
Cool in pans for 5-10 minutes.

ZUCCHINI MUFFINS

Zucchini Muffins image

These zucchini muffins are moist, nutrient-rich, and make for the perfect snack.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes

Yield Makes 10 muffins

Number Of Ingredients 13

Ingredients

2 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
1 teaspoon coarse salt
1/4 teaspoon ground cinnamon
1/4 teaspoon anise seeds
1/8 teaspoon ground cardamom (optional)
1 pound zucchini (about 2 medium)
3 large eggs
1 1/2 cups granulated sugar
3/4 cup (1 1/2 sticks) unsalted butter, melted
Zest of 1 orange, plus 1 tablespoon fresh orange juice
Orange Glaze
Chervil sprigs, for garnish (optional)

Steps:

Preheat oven to 325 degrees. Line a muffin tin with ten 4 1/2 ounce paper tulip cups. Whisk together flour, baking powder, salt, and spices. Set aside.
Grate zucchini on the large holes of a box grater; squeeze dry in a clean kitchen towel (you will need 2 1/2 cups). In a large bowl, stir together eggs and granulated sugar; stir in melted butter, zucchini, and orange zest and juice. Stir in flour mixture.
Transfer batter to cups, filling each with 1/2 cup batter. Bake until a cake tester comes out clean, 25 to 30 minutes. Transfer to a wire rack to cool 10 minutes before removing from pan to cool completely. Drizzle with orange glaze and garnish with chervil, if desired. Allow glaze to set, about 20 minutes, before serving.

ZUCCHINI MUFFINS

Zucchini Muffins image

SHERYL: _The first time Wyatt had one of Chuck's zucchini muffins it was as if he'd died and gone to muffin heaven. I was thrilled, of course, because I knew he was actually eating zucchini without the fuss factor. Now, the first thing out of his mouth every morning is, "I want a keenie muffin!" Being the creature of habit that he is, I believe he would start every day with one of Chuck's muffins, and the nice thing about it is that Mommy can make them, too!_

Provided by Sheryl Crow

Yield Makes 12 muffins

Number Of Ingredients 12

Ingredients

2 large eggs, preferably omega-3 eggs, beaten
1/3 cup packed light brown sugar
2 teaspoons pure vanilla extract
3 cups grated fresh zucchini
2/3 cup canola oil, preferably expeller-pressed, plus more for greasing the muffin tins
2 teaspoons baking soda
1/2 teaspoon salt
3 cups unbleached all-purpose flour
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1 cup chopped pecans
1 cup golden raisins

Steps:

1. Preheat oven to 350°F.
2. In a large bowl, whisk together the eggs, brown sugar, and vanilla. Stir in the grated zucchini, canola oil, baking soda, and salt.
3. In a separate bowl, whisk the flour with the cinnamon and nutmeg. Add the dry ingredients to the zucchini mix and stir well. Finally, stir in the pecans and raisins.
4. Grease a 12-cup muffin tin with canola oil. Spoon the batter into the cups to fill them about 3/4 of the way. Bake for 25 to 30 minutes or until a toothpick or small knife inserted in a muffin comes out clean. (Alternatively, spoon the batter into a 8 x 5 x 3-inch loaf pan. Bake for 50 to 55 minutes or until the top of the loaf cracks and a toothpick or small knife inserted in the center of the loaf comes out clean.)
5. Transfer the pan to a wire rack to cool for about 20 minutes. Then run a small paring knife around each muffin and remove them from the muffin tin.

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