Spiced Zucchini Muffins

"These are good for you muffins that are great as a coffee companion in the morning."
 
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Ready In:
35mins
Ingredients:
15
Yields:
7 large muffins
Serves:
8-10
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ingredients

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directions

  • Preheat the oven to 350F.
  • Grease and paper muffin tins.
  • Mix the eggs, oil, sugar, sour cream, and zucchini together in a large bowl.
  • Do not overmix.
  • Add the two flours, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, fruit and walnuts, if using.
  • (it's best if you sift the dry ingredients together before adding) Do not overmix, but make sure that all the batter is mixed together.
  • Pour into muffins tins and bake approximately 20 minutes.

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Reviews

  1. Very good!! I used all white flour bcz. I don't have whole wheat. They were very light. Perfect for breakfast or late night snack. Will try using applesauce for much of the oil next time and maybe up the spice amounts a little, but really enjoyed as is. Thanks Tish for a delicious way to use up the zucchini.
     
  2. Loved these! They were a hit. I really enjoyed how moist they were. My kids really liked them too. I added only about 1/2 c raisins but think I could've done the whole cup. I will definitely make these again.
     
  3. Great! I made the recipe exactly as is and got 12 large muffins. I'll probably add more dried fruit next time - I only added raisins this time - and may up the spices a little bit. Overall, nice consistency and good flavor.
     
  4. Great recipe! I subbed 1/4cup of the white flour with wheat germ, and I used brown sugar. I didn't use the dried fruit, and still this filled my 12 muffin cups.
     
  5. Yummmm! Even though I made a few changes to make these even healthier, they tasted wonderful. I used 1 cup egg whites, subbed apple sauce for almost all of the oil, used 1 cup whole wheat flour, 1/2 cup white flour and 1/2 cup oat bran, subbed nonfat plain yogurt for the sour cream, and reduced the sugar to about 2/3 cup. Even with all of these changes, the muffins were wonderfully moist and delicious! I will definitely be making these again! Thanks for a great base recipe Tish!
     
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Tweaks

  1. Great recipe! I subbed 1/4cup of the white flour with wheat germ, and I used brown sugar. I didn't use the dried fruit, and still this filled my 12 muffin cups.
     
  2. Yummmm! Even though I made a few changes to make these even healthier, they tasted wonderful. I used 1 cup egg whites, subbed apple sauce for almost all of the oil, used 1 cup whole wheat flour, 1/2 cup white flour and 1/2 cup oat bran, subbed nonfat plain yogurt for the sour cream, and reduced the sugar to about 2/3 cup. Even with all of these changes, the muffins were wonderfully moist and delicious! I will definitely be making these again! Thanks for a great base recipe Tish!
     
  3. I made these for breakfast this morning and they were amazing. I did change the recipe quite a bit so as to make it lower in fat and calories and higher in fiber. I found that they didn't have that overly-moist consistency that most low fat muffins have, which is a huge bonus. Things I changed: 1) Changed flour to one cup of all purpose and one cup of whole wheat pastry flour. 2) Used fat free sour cream 3) Replaced all but 2 tbsp of oil with unsweetened applesauce. Also, I added the raisins but not the walnuts (I didn't have any on hand). Thanks for the recipe. I will definitely be making this one again.
     
  4. I made some modifications, but we really enjoyed them. I did not have whole wheat flour (unfortunately), so I used all white. I also used 1/2 cup applesauce instead of oil. These reminded me of a spice cake! This morning I split one and toasted it before spreading with low fat cream cheese. Yum!
     

RECIPE SUBMITTED BY

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