|by Gregg R. Gillespie|
Whoever invented the muffin understood that even grown-ups secretly want to eat cake for breakfast.
Tip: Try pumpkin muffins for more results.
1 - 8 of 8 for zucchini pumpkin muffins
Preheat oven to ... pans or 18 muffin cups. In large bowl combine flour, sugar, pumpkin pie spice, baking ... flour mixture with zucchini, almonds and ... be added to batter.
Whip 1 cup ... 2 cups canned pumpkin. Stir in: Pour mixture into muffin pans coated with ... a hot, delicious treat. Yield 24 muffins. 70 calories each.
Mix all ingredients ... oven at 350 degrees. Spray muffin tins (DO NOT USE PAPERS). Pour mixture 3/4 of the way in tins. Cook for 20 minutes at 350 degrees.
Whip egg substitute ... extract and canned pumpkin. Stir in ... raisins, carrots and zucchini. Pour mixture into muffin pans coated with ... freeze. Yield: 24 muffins. Approximately 70 calories each.
Preheat oven to 375 degrees. Grease muffin cups or line ... flour, baking powder, pumpkin pie spice, and ... Stir in carrots, zucchini, raisins and ... Cool on wire rack.
Sift dry ingredients ... mix only until moist. Fill muffin tins 2/3-3/4 full. Bake at 350 degrees for 20-25 minutes. Makes 24 large or 30 regular muffins.
Combine all above. Bake 350 degrees for 20 minutes.
Beat eggs; add ... Add vanilla, grated zucchini, and molasses ... needed. Also can line muffin tins with muffin papers and make muffins 2 or 3 dozen easily.
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