ups of a 6-cup muffin pan. Sprinkle the greased cups
. Spray a 12 cup muffin tin with non-stick spray
00b0F. Grease a 12-cup muffin pan. Heat 1 tbsp of
Preheat the oven to 350\u00b0F. Grease 8 cups of a 12-cup muffin pan. Line each cup with 3 overlapping slices of ham to shape the nests. Coarsely grate the zucchini. Using your hands, squeeze out the excess liquid.
Whisk the eggs and cream in a medium bowl. Stir in the zucchini and cheese. Spoon the mixture into the prepared muffin cups. Top with tomato.
Bake for 25-30 mins or until golden brown and cooked through. Let stand for 5 mins. Serve with salad.
ightly yellow in color. Add zucchini and saute for 4 minutes
opover pan or 12 cup muffin pan.
Bread:
Combine
Preheat the oven to 400\u00b0F. Line a 12-cup muffin pan with paper liners.
Sift flour and paprika into a large bowl. Combine buttermilk, egg, butter, cheese, zucchini, corn, onion and parsley in a bowl. Add to flour mixture; stir gently until just combined. Do not over-mix; the mixture should still be slightly lumpy. Spoon into muffin cups.
Bake for 20 mins, or until golden and a toothpick inserted into center comes out clean. Cool in pan 5 mins. Remove from pan; cool completely on wire rack.
Preheat oven to 400\u00b0F. Line 2 (6-cup) deep muffin pans with paper liners.
Whisk eggs in a large bowl. Whisk in flour, cheese, oil and herbs. Add onion, zucchini and chicken. Season. Spoon 1/2 cup mixture into each muffin recess and top with tomatoes. Bake for 30 mins. Let cool in pan for 5 mins then transfer to a wire rack to cool completely.
Preheat oven to 400\u00b0F. Line a 12-cup muffin pan with paper liners.
Mix together Bisquick, cornmeal, sugar and wheat germ. Whisk together buttermilk, Egg Beaters and melted butter then stir into dry ingredients. Fold in zucchini and scallion. Distribute between muffin liners and bake for 15 mins, or until lightly browned. Serve warm.
mix wet ingredients together well, mix dry ingredients in a separate bowl, combine the two by hand.
pour batter into loaf pans or pour batter into mini muffin or regular muffin pans.
bake in 350 degree oven.
to get the most liquid out of the zucchini and carrots, freeze and defrost the shredded vegetables, the liquid will easily be squeezed out and contribute to a thicker batter, without doing this the batter will be a bit runnier and tend not to rise as nicely.
00b0F. Line a 12-cup muffin pan with paper liners.
12-well muffin pan; set aside.
Toss zucchini and salt
eg Celsius. Take out a muffin tin.
Heat the olive
anilla. Stir in the grated zucchini and then the melted butter
Beat eggs, oil, sugar, pudding mix, vanilla and zucchini together.
Blend dry ingredients and add to zucchini mixture; mix well.
Scoop into greased muffin tins.
Bake 17-20 minutes at 350A\u00b0.
** Makes 2 1/2 dozen muffins. I made 2 dozen regular plus 1 dozen mini muffins.
** You could also grease two loaf pans and bake 1 hour at 350A\u00b0 for Chocolate Pudding Zucchini Bread.
Heat oven to 350\u00b0F Beat eggs, milk, salt and pepper in a medium bowl until blended. Add cheese, zucchini, sweet pepper and onion; mix well. Spoon evenly into 12 greased muffin cups, about 1/4 cup each.
Bake in 350F oven until just set, about 20 to 22 minutes. Cool on rack 5 minutes. Remove from cups; serve warm.
Preheat oven 350 degrees Fahrenheit.
Lightly coat 12 muffin cups with cooking spray.
Grind flaxseed for 1/2 cup.
Grate the zucchini coarsely.
Mix together flour, flaxseed, brown sugar, baking soda, baking powder, salt and cinnamon.
Add zucchini and banana and stir until combined.
Mix milk, egg and vanilla and add to mixture. Do not overmix.
Bake 20 to 25 minutes.
Cool on rack before removing from muffin pans.
ine 24 muffin cups with paper liners.
Combine zucchini, bananas, applesauce
). Grease a 12 muffin miniature muffin pan.
Heat the oil
200 degrees C). Grease 12 muffin cups, or line with paper