Five Spice Muffins Recipe
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Five Spice Muffins

By: K Wiens 
"These muffins are versatile and always moist and delicious. People are surprised to learn that there is zucchini in them. We served them often at Mossberry B&B on Ponderosa Drive."

This Kitchen Approved Recipe has an average star rating of 4.4 Rate/Review | Read Reviews (40)

What to Drink?
Hot Non-Alcoholic Coffee
Prep Time:
20 Min
Cook Time:
25 Min
Ready In:
45 Min

Servings  (Help)

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Original Recipe Yield 18 muffins
 

Ingredients

  • 2 cups shredded zucchini
  • 1/3 cup boiling water
  • 2 3/4 cups all-purpose flour
  • 1 1/2 cups white sugar
  • 2/3 cup sunflower seeds
  • 1 1/4 teaspoons baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cloves
  • 1 teaspoon ground coriander
  • 1 teaspoon ground nutmeg
  • 3 eggs, beaten
  • 1/3 cup vegetable oil
  • 1 teaspoon vanilla extract

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 12 cup and a 6 cup muffin pan.
  2. In a large bowl, stir together zucchini and boiling water.
  3. In a separate bowl, mix flour, sugar, sunflower seeds, baking soda, salt, cinnamon, cloves, coriander, and nutmeg.
  4. Blend eggs, vegetable oil, and vanilla extract with the zucchini. Stir the zucchini mixture into the flour mixture. Spoon into the prepared muffin pans.
  5. Bake 20 to 25 minutes in the preheated oven, or until a knife inserted into the center of a muffin comes out clean.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 218 | Total Fat: 7.9g | Cholesterol: 35mg Powered by ESHA Nutrient Database

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The reviewer gave this recipe 4 stars. This recipe averages a 4.4 star rating.
Reviewed on Aug. 7, 2003 by JAX2364   view full review
After mixing the wet and dry ingredients, there just wasn't enough moisture to combine the...
The reviewer gave this recipe 4 stars. This recipe averages a 4.4 star rating.
Reviewed on Apr. 12, 2010 by naples34102 Supporting Member (Click to learn more about Supporting Membership)  view full review
These did indeed smell spicy as they were baking! In fact, when I tried one I was surprised...
The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed on Aug. 1, 2006 by FRAMBUESA   view full review
These are definitely spice muffins. I couldn't find my coriander so I left it out, but there...
The reviewer gave this recipe 2 stars. This recipe averages a 4.4 star rating.
Reviewed on Apr. 11, 2003 by PA_NUNN   view full review
Recipe needs some work. won't try again.
The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed on Sep. 12, 2008 by WILLOWSCHNELL   view full review
I have made this recipe twice, the second time I doubled it because the first ones went so...
The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed on May 28, 2006 by Christine   view full review
Absolutely delicious - I used 2 cups whole wheat flour to 3/4 cup white. And I used less...
The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed on Sep. 19, 2007 by MJP1   view full review
We loved these muffins. What a great way to use a zucchini. My 5 year old daughter said they...
The reviewer gave this recipe 3 stars. This recipe averages a 4.4 star rating.
Reviewed on Aug. 24, 2011 by NSROWE   view full review
I believe these would be much better without the sunflower seeds. Will try them without next...
The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed on Oct. 26, 2010 by happyliesl   view full review
Delicious, chopped up a small bag of mixed seed, nuts and fruit and added it to the muffin...
The reviewer gave this recipe 3 stars. This recipe averages a 4.4 star rating.
Reviewed on Oct. 25, 2010 by Sarah Jo   view full review
I cut this recipe down to twelve servings. I used hot brewed Tazo chai tea instead of plain...

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