Prep: 15mins | Cook: 25mins | Total: 40mins | Serving: 24 | Yield: 24 muffins
Yet another zucchinis best. These muffins are surprisingly good and wonderfully moist (thanks to the zucchini). Sprinkle the top with some autumn-colored sugar for presentation. The fresh apples give these a great texture and the combination of all the ingredients is superb! A quality, Instagram worthy, and crazy delicious muffins for all ages! Go gaga with these cute muffins and share these with everyone! And don’t forget to put this recipe on your list for your Christmas giveaway. I am pretty sure everybody will praise the perfect sweetness and all the exciting flavors of these Apple Cinnamon Zucchini Muffins.
1 serving of Pam Butter Cooking Spray-1/3Sec Spray IHF
1 ¼ cups Sugars, granulated
⅔ cup Oil, soybean, salad or cooking
3 Egg, whole, raw, fresh
1 tablespoon Vanilla extract
2 ¼ cups Wheat flour, white, all-purpose, enriched, bleached
1 ½ tablespoons Spices, cinnamon, ground
¾ teaspoon Leavening agents, baking soda
¾ teaspoon Leavening agents, baking powder, sodium aluminum sulfate, double-acting
2 cups Zucchini, raw
1 cup Apples, raw
HOW TO MAKE APPLE CINNAMON ZUCCHINI MUFFINS
Step 1: Prepare the oven. Preheat it to 350 degrees F or 175 degrees C.
Step 2: Use a cooking spray to grease 24 muffin cups or paper liners to line them.
Step 3: In a bowl, add the sugar, oil, eggs, and vanilla extract. Whisk until smooth. Add in the flour, cinnamon, baking soda, and baking powder. Stir until combined before folding in the zucchini and apple.
Step 4: Fill the prepared muffin cups with the batter.
Step 5: Place inside the preheated oven and bake for about 25 minutes or until the muffin tops springs back after pressing.
1. To make even quantities of all the muffins, I would suggest using an ice cream scoop to fill the muffin cups.
2. Sprinkle some autumn-colored sugar on top of the muffins for color and slight texture.
Per Serving: 152.6 calories; 23.3 mg cholesterol; 64.7 mg sodium; 2.2 g protein; 20.9 g carbohydrates
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