Zucchini Sweet Potato And Raisin Muffins Recipes

SWEET POTATO ZUCCHINI MUFFINS

Steps:

• Preheat oven to 350. Brush the top of a muffin tin with a little vegetable oil and then add muffin cup liners (the oil keeps the baked muffin tops from sticking!).
• Mix 2 cups (260 grams) flour, 2 teaspoons ground cinnamon, 1 teaspoon baking powder, 1 teaspoon baking soda, 1 teaspoon ground nutmeg, 1/2 teaspoon salt, 1/2 teaspoon ground ginger, 1/2 teaspoon ground allspice and 1/4 teaspoon ground cloves in a small bowl. Set aside.
• In a large bowl, whisk 1 cup (205 grams) brown sugar and 1/2 cup (100 grams) granulated sugar together to combine. Mix to ensure there are no clumps.
• Add 3/4 cup (138 grams) vegetable oil, 3 eggs and 1 teaspoon vanilla and whisk until everything is mixed and fully incorporated.
• Add 1.5 cups (190 grams) shredded zucchini and 1.5 cups (165 grams) sweet potato and stir to combine.
• Add dry ingredients and fold in until just mixed in. If using any mix-ins, add those in now as well!
• Divide batter among lined muffin tins, filling up to the top. I generally get exactly 12 muffins out of this, but you might get a few more (depending on size of zucchini and sweet potato - see note below)
• Bake for 18-22 minutes, until a toothpick or knife inserted comes out clean.
• Let cool before enjoying.
• Leftover muffins will stay out for 1-2 days (covered). After that I suggest keeping them in the fridge.

ZUCCHINI, SWEET POTATO, AND RAISIN MUFFINS

Steps:

• Start by preheating oven to 400 degrees F. These muffins are the perfect way to use up a few old end of summer zucchinis you might still have lying around. Using a box grater (or food processor attachment if you are fancy), carefully grate 1 cup of fresh zucchini. For me it took three small zucchinis to yield a cup. Peel 1 medium sweet potato and do the same. Set your grated veggies off to the side. Combine all dry ingredients in a large mixing bowl and stir to combine. In a separate bowl, combine 2 tbsp ground flax with 1/4 cup water and set aside to thicken into a "flax egg." Once thickened, combine all wet ingredients and add to the dry mixing bowl. Add zucchini, sweet potato, and raisins, and fold in using a spatula or mix in with your hands. Even though it's messy, I found using my hands to be the most effective way to get everything thoroughly combined. Grease your muffin pan and spoon batter into muffin cups. I apologize in advance that this recipe doesn't make a yield that fits the standard muffin pan (12), which means you'll have to bake in two batches. Don't hate me. Bake for 30 minutes or until golden brown and cooked through. Allow muffins to cool on a cooling rack before storing. But make sure to taste at least one piping hot out of the oven. That is always how a muffin tastes best.

ZUCCHINI MUFFINS

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.

HEARTY BREAKFAST MUFFINS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper liners.
• Mix carrots, banana, zucchini, vegetable oil, yogurt, and eggs together until fully incorporated.
• Whisk flour and baking soda in a separate bowl. Mix brown sugar, oats, coconut, pecans, cherries, cinnamon, salt, and ginger into flour mixture until all ingredients are coated in flour. Stir wet ingredients into flour mixture until just combined. Scoop batter into the prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean and edges are slightly brown, 17 to 22 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

SWEET POTATO ZUCCHINI MUFFINS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Spray muffin tins with cooking spray.
• Cook sweet potato in the microwave until tender, about 6 minutes. Peel and dice sweet potato; transfer to a large bowl.
• Mix biscuit mix, brown sugar, milk, zucchini, eggs, margarine, cinnamon, vanilla extract, and nutmeg into sweet potato. Spoon 1/3 cup batter into each muffin cup.
• Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 25 to 30 minutes.

ZUCCHINI RAISIN MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line muffin cups with paper liners.
• Mix flour, salt, nutmeg, baking soda, and baking powder in a mixing bowl.
• Beat egg, sugar, and vegetable oil together in a large bowl. Fold zucchini and raisins into egg mixture until evenly mixed. Stir flour mixture into the wet mixture to make a batter. Divide batter into 12 muffin cups to about 2/3 full.
• Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 25 minutes.