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    You are in: Home / Recipes / Zucchini Spice Muffins Recipe
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    Zucchini Spice Muffins

    Zucchini Spice Muffins. Photo by Elly in Canada

    1/3 Photos of Zucchini Spice Muffins

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    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    15 mins

    20 mins

    Lille's Note:

    From Robin Hood Home Baking cookbook. These freeze well and are great to pop into school lunches. An equal amount of peeled, grated apple can be substituted for the zucchini.

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    Units: US | Metric


    1. 1
      Line a 12-cup muffin pan with paper liners. Preheat oven to 400°F.
    2. 2
      Combine flour, oats, brown sugar, cinnamon and nutmeg in a mixing bowl. Using two knives, a pastry blender, stand mixture or your fingers, cut in butter until mixture resembles coarse crumbs. Set aside 1/2 cup of this mixture for topping. Stir in baking powder and salt into remaining mixture.
    3. 3
      Beat eggs, milk and zucchini in a small bowl. Add to dry ingredients all at once, stirring just until moistened.
    4. 4
      Spoon batter into prepared muffin pan. Sprinkle topping evenly over batter; pat down gently.
    5. 5
      Bake for 20-25 minutes or until tops spring back when lightly touched.

    Ratings & Reviews:

    • on September 21, 2008


      We really enjoyed these very moist, spicy zucchini muffins, great flavour. I added a teaspoon of pure vanilla to the milk, egg, zucchini mixture.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Zucchini Spice Muffins

    Serving Size: 1 (1099 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 249.6
    Calories from Fat 89
    Total Fat 9.9 g
    Saturated Fat 5.7 g
    Cholesterol 58.4 mg
    Sodium 270.9 mg
    Total Carbohydrate 35.6 g
    Dietary Fiber 1.4 g
    Sugars 13.6 g
    Protein 5.1 g

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