"Moist and delicious muffins that are great for breakfast or snacks." — ekjk218
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1 1/2 cups
1 1/2 teaspoons
I'm excited to be the first to rate this delicious recipe! Moist and juicy; an excellent way to use the last half zucchini I had left over from another recipe, plus the last of the blueberries from this year's tiny crop. I didn't measure the zucchini, but I figured it was a little over a cup, but it worked out fine. Only thing I did differently was use 1/2c. whole wheat flour instead of all white, but that's one of my standard baking secrets. Made a dozen big, gorgeous, plump muffins just right for breakfast or anytime. Couldn't eat just one, no way, and I don't plan to share these beauties with anyone!
I made these tonight and the only thing I changed was to substitute apple sauce for the oil as I wanted fewer calories. THEY WERE DELICIOUS! These muffins were a HUGE hit with everyone. I will be making them regularly.
I love this recipe, followed it as directed except substituted plain greek yogurt for milk and used walnuts instead of pecans. I also had left over topping from my applecrisp (brown sugar, quick cook oats, butter and cinnamon and sprinkled in on the tops.
These are very good! I did not measure the amount of zucchini I used because I had some leftover shredded from another recipe and just dumped all of it in. I think it was about one cup. I did put it in a colander for a bit to drain some liquid. I only made one change which was using walnuts instead of pecans but only because the walnuts were on top in my freezer. They did bake about 30 minutes total. When I have zucchini again, I will make these again!
This recipe provides a good base and can be adapted quite a bit. I ended up substituting grated zucchini for apple sauce and plain yogurt instead of milk and ended up with very moist muffins (in a good way).
Delicious! I tried the recipe with blueberries and then again with raspberries. The raspberries add a subtler fruit flavor, but they are still so delicious!
Super delicious and easy! I left out the pecans but otherwise followed the recipe. Absolutely yummy!!! Will make these again, delish!
* Percent Daily Values are based on a 2,000 calorie diet.
Blueberry Zucchini Muffins
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 117
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