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One Bowl Zucchini Muffins

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One Bowl Zucchini Muffins
  • Prep 10 min
  • Total 30 min
  • Servings 12
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These moist and delicious muffins are made from scratch and bursting with the fresh flavors of zucchini.
By Deborah Harroun
Created Aug 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
Make With
Make With
Gold Medal Flour

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    You can omit the whole wheat flour and increase the all-purpose flour to 1 1/2 cups.
  • tip 2
    Substitute yellow squash for the zucchini if you have it on hand.

Nutrition

Nutrition Facts are not available for this recipe
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