CRAZY PUMPKIN ZUCCHINI MUFFINS
1 cup sugar (or lessen to 3/4)
1 cup pumpkin pie filling
1 cup crushed pineapple, drained
3 eggs, beaten
1/2 cup applesauce
1/2 cup melted butter
1 tablespoon vanilla extract
1/2 teaspoon lemon extract (or 1 teaspoon lemon zest)
2 1/2 cups flour (3 cups if zucchini is very wet)
1 cup oats, uncooked
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt (optional)
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 dash pumpkin pie spice
2 cups shredded zucchini
1 cup raisins
Preheat oven to 350 degrees F and grease and flour two loaf pans.
Mix eggs, sugar, pumpkin, melted butter, vanilla, lemon extract, applesauce and pineapple together in a bowl.
In separate bowl mix together the dry ingredients. Then combine the wet ingredients and mix well. Stir in the zucchini until well blended. Scoop batter into the baking loaf pans until evenly divided.
Bake 45-50 minutes or until done to your liking. (I like to leave them in and let the tops get very brown.)
Source: Cook Dahveed / Recipezaar
KRISTIN'S PUMPKIN ZUCCHINI MUFFINS (using Splenda)
6 cups white whole wheat flour
1 Tbsp. plus 1 tsp baking soda
1 Tbsp ground cinnamon
2 tsp salt
1 tsp ground cloves
1 tsp baking powder
2 cups Splenda granulated sweetener
1 1/3 cups brown sugar, packed
1 1/3 cups unsweetened applesauce
1 cup lowfat buttermilk
4 large egg whites
4 large whole eggs
1 Tbsp pure vanilla
3 cups shredded zucchini
1 (15 oz) can (1 1/2 cups) canned pumpkin puree (NOT pie filling)
1 cup raisins, packed
Preheat oven to 400 degrees F (Rack should be in lower position to insure nice crown on muffins).
Sift together flour, baking soda, cinnamon, salt, cloves, baking powder in bowl. Set aside.
Mix Splenda, brown sugar, applesauce, buttermilk, egg whites, whole eggs, and vanilla in large mixing bowl by hand. Fold in zucchini, pumpkin, and raisins.
Add flour mixture to wet ingredients. Stir until moistened. (Do not over stir, muffins will be tough.)
Line muffin tins with paper or aluminum muffin cups and spray bottoms of liners with non-stick cooking spray. Fill each cup using 1/4 measuring cup, loosely filled.
Bake at 400 degrees F for about 20-25 minutes or until toothpick stuck into center muffin comes out clean. Remove from oven and immediately remove from tin and place on cooling rack for at least 10 minutes. Store muffins in an airtight container for up to three days or in the refrigerator for up to one week. Muffins may also be frozen for up to one month.
Makes 48 muffins
Source: 4MYWEDDING524 / SparkRecipes
ULTRA-MOIST PUMPKIN ZUCCHINI MUFFINS
3 eggs, lightly beaten
1 cup brown sugar
1 cup organic pumpkin, mashed
1 cup butter or margarine, melted
1 tablespoon vanilla extract
2 cups self-rising flour, sifted
1/2 cup bran
1/2 cup oatmeal
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 cup fresh zucchini, shredded
1/2 cup currants (or raisins)
1 cup chopped walnuts (optional)
Preheat the oven at 350 degrees F.
In a mixing bowl, combine eggs and sugar. Add pumpkin, butter and vanilla extract.
Combine dry ingredients and spices, then add to pumpkin mixture and mix well.
Fold in zucchini, dried black currants and nuts. Fill the batter into greased muffin pan cups.
Bake for 25-30 minutes or until test done. Let cool and remove the muffins to a wire rack.
Makes 18 medium size muffins
Source: What's Cooking (in Yvonne's Kitchen)? Blog, 5/12/2008 |
