Zucchini Muffins Recipe
Description: Place these Zucchini Muffins on a plate on your
counter, and watch them disappear.
Yield: 12 Muffins
Ingredients:
-
1 1/2 cups shredded zucchini
-
2 cups whole grain biscuit mix (or pancake mix)
-
1 teaspoon Allspice
-
1 teaspoon cinnamon
-
2 eggs
-
3/4 cups brown sugar
-
1/4 cup applesauce
-
2 teaspoons lemon juice
-
powdered sugar to dust muffin tops
Preparation Directions:
-
Pre-heat oven to 375 degrees.
-
Put paper liners into a 12 cup muffin tin.
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Wash zucchini a remove ends.
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Shred zucchini with large-holed end of grater.
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Wrap shredded zucchini in paper towels and squeeze to remove excess water.
-
In a bowl, mix together biscuit mix and all spices.
-
In a separate bowl, whisk together eggs, applesauce, brown sugar and lemon
juice.
-
Fold in shredded zucchini and dry ingredients.
-
Do not over mix. A few lumps is okay.
-
Pour batter into muffin cups.
-
Bake for 15 - 20 minutes, until tops are golden brown.
-
Place muffins on a wire rack.
-
Sprinkle powdered sugar over the muffins.
More Information:
More of our Recipes
Canning Information and Guidelines
Pumpkin
Zucchini Bread - at Pumpkin Nook
Sneak Some Zucchini on Your Neighbors Porch Day - Now
here is a very special day for gardeners with way too much Zucchini!!!
A Tomato Press makes fast work preparing
sauce and juice for canning and cooking.
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