RM 's Zucchini Breakfast Muffins

rickismom

Private Home Cook
Site Supporter
1 stick of salted butter @ room temperature
1 c all-purpose flour
1/2 c whole wheat flour
1/2 c oats
2 tsp cinnamon
1/4 tsp allspice
1/4 tsp nutmeg
1/2 tsp kosher salt
2 room temperature eggs
1 1/4 c shredded zucchini drained of all moisture
1 c sugar
1/3 c canola or veg oil
1 tsp vanilla
1/2 tsp orange zest
2/3 c toasted nuts - I use pepitas

Mix dry ingredients and set aside. In a mixer combine soften butter and sugar till light and fluffy. Add in room temperature eggs, vanilla, shredded zucchini, oil and orange juice. Mix on low until all combined. Add all dry ingredients and combine until flour is just incorporated then add the nuts (which are optional)
Place in muffin tin that is either been greased or has paper cups and fill. Place in preheated 350° oven for 25 to 30 minutes. You can also top each muffin with turbinado sugar before baking.
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QSis

Grill Master
Staff member
Gold Site Supporter
1 stick of salted butter @ room temperature
1 c all-purpose flour
1/2 c whole wheat flour
1/2 c oats
2 tsp cinnamon
1/4 tsp allspice
1/4 tsp nutmeg
1/2 tsp kosher salt
2 room temperature eggs
1 1/4 c shredded zucchini drained of all moisture
1 c sugar
1/3 c canola or veg oil
1 tsp vanilla
1/2 tsp orange zest
2/3 c toasted nuts - I use pepitas

Mix dry ingredients and set aside. In a mixer combine soften butter and sugar till light and fluffy. Add in room temperature eggs, vanilla, shredded zucchini, oil and orange juice. Mix on low until all combined. Add all dry ingredients and combine until flour is just incorporated then add the nuts (which are optional)
Place in muffin tin that is either been greased or has paper cups and fill. Place in preheated 350° oven for 25 to 30 minutes. You can also top each muffin with turbinado sugar before baking.View attachment 49917View attachment 49916

Wow, they sound delicious, RM! Love the orange zest and pepitas!

Lee
 
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