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One Bowl Zucchini Muffins

 2 Ratings
2 Comments
  • Prep Time 10 min
  • Total Time 30 min
  • Servings 12

These moist and delicious muffins are made from scratch and bursting with the fresh flavors of zucchini.

Deborah Harroun Recipe by Deborah Harroun
August 21, 2012

Ingredients

3/4
cup Gold Medal™ whole wheat flour
3/4
cup Gold Medal™ all-purpose flour
1/2
cup sugar
1
teaspoon baking powder
1
teaspoon ground cinnamon
1/2
teaspoon salt
2
eggs
1/2
cup vegetable oil
1
cup grated zucchini

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  • 1 Heat oven to 350°F. Spray 12 regular-size muffin cups with cooking spray.
  • 2 In medium bowl, mix flours, sugar, baking powder, cinnamon and salt. Make well in middle of mixture; add eggs and oil. Stir with fork just until dry ingredients are moistened. Fold in zucchini. Divide batter evenly among muffin cups, filling two-thirds full.
  • 3 Bake 17 to 20 minutes or until toothpick inserted in center comes out clean. Remove from pan to cooling rack. Serve warm.

Expert Tips

You can omit the whole wheat flour and increase the all-purpose flour to 1 1/2 cups.

Substitute yellow squash for the zucchini if you have it on hand.

Nutrition Information

No nutrition information available for this recipe.

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