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Zucchini Muffins

zucchini muffins
  • 1Servings
  • NAPrep Time
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Is your kid a picky eater?  Then check out this great healthy recipe for your kids breakfast or as an afternoon snack and they will absolutely love it. Make fruits and vegetables fun, simple, and delicious for your children.

Bon appétit…


Ingredients

Main ingredients:

Nutritional

Calories (kcal)
194
Saturated Fat (g)
1 g
Total Fat (g)
7 g
Cholesterol (mg)
24 mg
Sodium (mg)
142 mg

Step by Step method

Directions:

1. Preheat oven to 375 degrees and place paper liners in muffin tins.
2. In a large bowl, stir together the flour, baking powder, salt, baking soda, cinnamon and nutmeg.
3. In a medium bowl, beat eggs with an electric mixer for 1 minute. Beat in the milk, oil and sugar. Stir in the zucchini until well blended. Add the flour mixture to batter a little at a time and stir to mix (it should be a little lumpy). Spoon the batter into the prepared muffin tins. Sprinkle each muffin with 1/4 teaspoon sugar.
4. Bake for 20 minutes or until the muffin tops are golden brown and spring back when you touch them. Remove from tins and cool on a rack.


Tips & variations

  • To make your kids interested in the dish, let them put paper liners in muffin tins; measure ingredients; sprinkle sugar on muffins.

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