Oatmeal Summer Squash Zucchini Muffins Recipes

ZUCCHINI-OATMEAL MUFFINS

Zucchini-Oatmeal Muffins image

As any cook with a booming zucchini crop knows, you can never have too many recipes calling for that abundant vegetable!-Shirlee Nelson, Marcus, Iowa

Provided by Taste of Home

Time 35m

Yield 1-1/2 dozen.

Number Of Ingredients 11

Ingredients

2-1/2 cups all-purpose flour
1-1/2 cups sugar
1/2 cup quick-cooking oats
1 tablespoon baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
4 large eggs, lightly beaten
3/4 cup canola oil
1-1/2 cups shredded peeled zucchini
1/2 cup raisins or chopped dates
1/2 cup chopped pecans

Steps:

In a bowl, combine the first six ingredients. Whisk the eggs and oil; stir into dry ingredients just until moist. Fold in zucchini, raisins and pecans. Spoon into greased or paper-lined muffin cups. Bake at 400° for 20-25 minutes. Cool for 5 minutes before removing to wire racks.

Nutrition Facts :

SUMMER SQUASH MUFFINS

Summer Squash Muffins image

Make and share this Summer Squash Muffins recipe from Food.com.

Provided by Halliy

Categories Breads

Time 40m

Yield 24 muffins, 24 serving(s)

Number Of Ingredients 17

Ingredients

2 cups summer squash (yellow crooked neck shredded)
1 cup sugar
1 cup zucchini, shredded
1 cup cranberries, frozen
1/3 cup oil
1/2 cup pear, shredded
2 teaspoons vanilla
4 large eggs
1 cup rye flour
1 1/2 cups brown rice flour
1/2 cup cornmeal
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon clove, ground
1/2 teaspoon baking powder
1/2 cup walnuts, coarsely chopped

Steps:

spray or line with paper 2 (12 cup muffin pans).
preheat 350 F.
mix squash, zucchini, sugar, pear, oil. egg, vanilla.
then add remaining ingreadients.
divide among pans.
bake about 30 minutes. or until springy. finger/knife no longer leaves a dent.

Nutrition Facts : Calories 154.4, Fat 5.9, SaturatedFat 0.9, Cholesterol 31, Sodium 223.9, Carbohydrate 23.1, Fiber 1.8, Sugar 9.4, Protein 3

WINTER SQUASH OATMEAL MUFFINS

Winter Squash Oatmeal Muffins image

Make and share this Winter Squash Oatmeal Muffins recipe from Food.com.

Provided by Miss_Elaine

Categories Quick Breads

Time 25m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 13

Ingredients

2 eggs
1 1/3 cups winter squash, mashed
1/4 cup oil
1 teaspoon vanilla
2/3 cup brown sugar, packed
3/4 cup rolled oats
1 cup flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 salt
1 teaspoon cinnamon
1/2 cup raisins
1/2 cup nuts

Steps:

Whisk together sugar and wet ingredients.
Add dry ingredients and combine.
Fold in raisins and nuts.
Use 1/4 C to measure evenly into muffin tin.
Bake at 350 for 20-30 min or until toothpick tests clean.

Nutrition Facts : Calories 213.8, Fat 8.8, SaturatedFat 1.3, Cholesterol 31, Sodium 205.5, Carbohydrate 31.1, Fiber 1.8, Sugar 16.1, Protein 4.1

OATMEAL ZUCCHINI MUFFINS

Oatmeal Zucchini Muffins image

This is a low-fat oatmeal muffin that I added zucchini to. I changed the baking time to 25-30 minutes, I found the center to be a little undercooked at 20 minutes, but it could be because I used frozen shredded zucchini and it was pretty watery...not sure.

Provided by lmark

Categories Breakfast

Time 35m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 11

Ingredients

1 cup oats
1 cup skim milk
1 cup flour
1/2 cup brown sugar
1/2 cup unsweetened applesauce
1 cup shredded zucchini
1 egg
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon

Steps:

Soak oats in milk for 1 hour.
Add remaining ingredients, mix with fork until just moistened.
Divide equally among 12 muffin tins that have been sprayed with non-stick spray or muffin liners.
Bake in 400F for 25 -30 minutes.

Nutrition Facts : Calories 144, Fat 1.5, SaturatedFat 0.3, Cholesterol 18, Sodium 202.8, Carbohydrate 28.3, Fiber 1.9, Sugar 9.1, Protein 4.8

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