Squash Zucchini Muffins Baby Food Style Recipes

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ZUCCHINI MUFFINS



Zucchini Muffins image

Stir golden raisins into the batter for little bursts of sweetness throughout the moist muffins.

Provided by Food Network Kitchen

Time 1h15m

Yield 18 muffins

Number Of Ingredients 14

1 1/2 cups all-purpose flour
1/2 cup whole-wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon fine salt
1 stick (8 tablespoons) unsalted butter, melted
1 cup sugar
1 cup Greek yogurt
3 large eggs
1 teaspoon pure vanilla extract
1 medium zucchini, grated on the large holes of a box grater (about 1 cup)
1/2 cup golden raisins

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.

LEFTOVER BABY FOOD MUFFINS



Leftover Baby Food Muffins image

These bite-sized muffins are healthy, nutritious and the perfect way to use up leftover jars of baby food! No added sugar and your little ones will love them!

Provided by Kelly

Time 20m

Number Of Ingredients 7

1 1/4 cups oat flour
1 1/2 tsp baking powder
1 tsp cinnamon
1 jar (or 1/3 cup) puréed baby food
1 ripe banana, mashed
1 egg
1/2 cup grated carrot

Steps:

  • Preheat oven to 350 degrees F.
  • Spray a mini muffin pan with nonstick spray (or use muffin liners) and set aside.
  • In a large bowl, whisk together oat flour, baking powder and cinnamon, making a well in the center.
  • In a separate bowl, whisk together baby food, mashed banana and egg. Add wet ingredients to the dry ingredients, mixing until just combined, then fold in the grated carrot.
  • Divide oat mixture evenly among the 24 mini muffin cups (or 12 standard size muffins) and bake for 13 to 15 minutes, or until a toothpick inserted comes out clean. If making 12 standard size muffins, bake for about 25 to 30 minutes. Let cool and enjoy!

Nutrition Facts : ServingSize 1 muffin, Calories 37 calories, Sugar 1.5 g, Sodium 4.9 mg, Fat 0.7 g, SaturatedFat 0.2 g, Carbohydrate 6.7 g, Fiber 0.9 g, Protein 1.5 g

ZUCCHINI MUFFINS



Zucchini Muffins image

These yummy zucchini muffins, packed full of currants and walnuts, are an excellent way to use up your garden overload of zucchini. -Peg Gausz, Watchung, New Jersey

Provided by Taste of Home

Categories     Breakfast     Snacks

Time 45m

Yield 6 muffins.

Number Of Ingredients 11

3/4 cup all-purpose flour
1/2 cup sugar
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1 large egg, room temperature
1/4 cup canola oil
1 cup finely shredded unpeeled zucchini
1/2 cup chopped walnuts
1/4 cup dried currants or chopped raisins

Steps:

  • Preheat oven to 350°. Coat muffin cups with cooking spray or use paper liners; set aside., In a bowl, combine the first 6 ingredients. Combine egg and oil; stir into dry ingredients just until moistened. Fold in the zucchini, walnuts and currants. , Fill muffin cups three-fourths full with batter. Bake until a toothpick in center comes out clean, 22-25 minutes. Cool for 5 minutes before removing from pan to a wire rack.

Nutrition Facts : Calories 318 calories, Fat 16g fat (1g saturated fat), Cholesterol 35mg cholesterol, Sodium 180mg sodium, Carbohydrate 40g carbohydrate (25g sugars, Fiber 2g fiber), Protein 6g protein.

BABY BASIL-ZUCCHINI MUFFINS



Baby Basil-Zucchini Muffins image

"These delicious treats make the most of the basil and zucchini I grow," enthuses Marion Lowery of Medford, Oregon. "The aroma during baking is so tempting my family flocks to the kitchen to grab muffins for snacking. I've learned to always mix up a double batch so I have enough for dinner!"

Provided by Taste of Home

Time 35m

Yield about 4-1/2 dozen.

Number Of Ingredients 11

2-1/2 cups all-purpose flour
1/4 cup sugar
3 tablespoons minced fresh basil or 1 tablespoon dried basil
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon baking soda
2 eggs
3/4 cup milk
2/3 cup vegetable oil
2 cups finely shredded peeled zucchini, squeezed dry
1/2 cup grated Parmesan cheese

Steps:

  • In a large bowl, combine the flour, sugar, basil, baking powder, salt and baking soda. Beat the eggs, milk and oil; stir into dry ingredients just until moistened. Fold in zucchini. , Fill greased or paper-lined miniature muffin cups two-thirds full. Sprinkle with cheese. Bake at 400° for 12-15 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from the pans to wire racks. Serve warm.

Nutrition Facts : Calories 115 calories, Fat 7g fat (1g saturated fat), Cholesterol 18mg cholesterol, Sodium 162mg sodium, Carbohydrate 11g carbohydrate (3g sugars, Fiber 0 fiber), Protein 3g protein.

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