Recipe by Jessi
"These muffins are nutritious, low in fat, and most important of all, taste delicious!"
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2 1/4 cups
2 1/2 teaspoons
eggs, lightly beaten
1 1/2 cups
We made this recipe a bit healthier...a delicious breakfast treat!
I used freshly ground whole wheat instead of white flour, cut the sugar down to 1/2 cup, used 2 teaspoons of cinnamon (kept nutmeg at 1 tsp), upped the salt to 1 tsp (but used yummy sea salt), used cold butter in place of shortening, used 1/2 cup plain yogurt as we didn't have sour milk on hand, used 2 cups zucchini, and a whole cup of the walnuts. I could not even stir the batter, it was so thick, and so added a splash of milk -- worked like a charm.
These muffins were not light and fluffy as others attested to, no doubt because of the whole wheat, butter, and extra nuts. They were hearty, tasty, and very satisfying. We will make these often!
I followed the advice about reducing the sugar and adding half whole wheat flour... I was the only one in the house who would eat them.
With just a few changes/additions, these are my family's favorite breakfast on the go! I substitute 1 C whole wheat flour and 1/2 shredded apple and one shredded carrot for 1/2 C of the zucchini. I also heap the t of cinnamon and have switched to pumkin pie spice (as I was out of nutmeg). It adds a little zing and they are super moist! IQF them on a cookie sheet for about 10 minutes after they are completely cooled and then throw them in a Ziploc for easy storage. When someone wants one, zap it at 50% power for 30 sec and full power for 15. It's just like they were straight out of the oven! Thanks for this one!
Wow! These are the best muffins I have ever had. The texture and flavour are perfect.
Unbelievable!!! Moist and delicious...I followed the recipe exactly. I had quit making muffins because no matter what I did, they always came out a very dissappointing, but not so with this recipe, it's fabulous...give it a try.
I hate rating recipies if I've altered the ingredients, because then I'm not rating the one listed but the one I created. But I feel, for this recipe, my changes didn't alter the end product that much, and if anything, the original recipe may even be better.
Instead of all white flour, I use 1 1/4 white, 1/2 cup of whole wheat, 1/2 c flaxseed meal and 1/2 c wheat germ. I left the sugars the same and used 2 heaping tsp. of cinnamon and 1 heaping tsp. of nutmeg. I used probably more like 1 2/3 cup of shredded zucchini, which I squeezed out first.
The same amount of milk and salt and real butter rather than shortening (I don't do fake foods). These muffins were OUT OF THIS WORLD. I'd never had zucchini muffins before, so I was surprised at the nice sweet taste these had. I will make these again and again.
EXCELLENT! These are really tasty. We just finished making them and my family is WOWED! We did some of the adjustments from previous reviews and they turned out perfect. We added 1/8 cup more milk, used 2 tsp pumpkin pie spice, and 1/2 cup white sugar and 1/2 cup brown. Instead of so much baking powder we used 1 1/2 tsp powder and 1 1/2 soda. To lessen the "baking powder" taste. The are moist, light and full of flavor! This recipe is a keeper!
Absolutely delicious! I used half white, half whole wheat flour, and these muffins were wonderful. Thank you for posting this recipe!
* Percent Daily Values are based on a 2,000 calorie diet.
Super Duper Zucchini Muffins
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 117
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