Orange Zucchini Muffins

Name: Orange Zucchini Muffins
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 10
Cuisine: Global
Ingredients: 1 teaspoons baking powder; 1 teaspoons baking soda; 177 milliliters packed brown sugar; 79 milliliters canola oil; 2 eggs; 296 milliliters all-purpose flour; 1 teaspoons ground cinnamon; 1 teaspoons ground nutmeg, divided; 2 Tbsps orange juice; 1 teaspoon grated orange peel; 118 milliliters raisins; 0 teaspoons salt; 1 Tbsp sugar; 1 teaspoon vanilla extract; 237 milliliters shredded zucchini

Orange Zucchini Muffins requires roughly 35 minutes from start to finish. This dairy free and lacto ovo vegetarian recipe serves 10. This breakfast has 230 calories, 3g of protein, and 9g of fat per serving. If you have salt, raisins, zucchini, and a few other ingredients on hand, you can make it. Glazed Orange Zucchini Muffins, Naptime Chef Favorite Zucchini Bread (or Zucchini Muffins), and Orange Sour Cream Muffins with Zesty Orange Glaze are very similar to this recipe.

Instructions

Squeeze zucchini until dry; set aside. In a large bowl, combine the flour, 1/2 teaspoon nutmeg, baking powder, baking soda, cinnamon and salt. In another bowl, whisk the eggs, brown sugar, oil, orange juice, orange peel and vanilla. Stir into dry ingredients just until moistened. Fold in raisins and reserved zucchini.

Ingredients you will need

Baking Soda

Orange Juice

Brown Sugar

Orange Zest

Cinnamon

Zucchini

Raisins

Vanilla

Nutmeg

All Purpose Flour

Egg

Salt

Cooking Oil

Equipment you will use

Whisk

Bowl

Fill paper-lined muffin cups two-thirds full.

Equipment you will use

Muffin Liners

Combine sugar and remaining nutmeg; sprinkle over batter.

Ingredients you will need

Nutmeg

Sugar

Bake at 350° for 18-22 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

Equipment you will use

Toothpicks