From the kitchen of One Perfect Bite...If you are into muffins, I have a treat for you. These muffins come from The Shipyard Galley, a restaurant, on Buzzard's Bay in Massachusetts. I have no adventure or quaint characters to share with you today. As a matter of fact, I've never set foot on Buzzard's Bay, much less eaten at The Shipyard Galley, but thanks to the folks at King Arthur Flour I do have the recipe for their wonderful zucchini muffins. This was a case of love at first bite and I must tell you I'm hooked. Whenever I make these, I have to fight the urge to use large muffin pans and only the calorie count prevents me from doing so. A standard muffin checks in at 335 calories, doubling that means more time on a treadmill than I'm willing to spend. More's the pity! If you try these, I suspect you'll share my addiction. Here's the recipe.
Zucchini Muffins...from the kitchen of One perfect Bite, inspired by The Shipyard Galley an King Arthur Flour
Ingredients:
1 cup granulated sugar
1/2 cup vegetable oil
2 large eggs
1/2 teaspoon vanilla extract
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1-1/2 cups all-purpose flour
1 cup grated zucchini
1/2 cup chopped toasted walnuts
1/2 cup raisins or currants
Directions:
1) Preheat the oven to 375 degrees F. Line one 12-cup muffin tin with papers, or grease each cup.
2) Beat sugar, oil, eggs, and vanilla till smooth and somewhat lightened in color, about 1 minute at high speed.
3) Add baking powder, baking soda, salt, and cinnamon, beating to combine.
4) Add flour, beating just till smooth.
5) Add the zucchini, nuts, and raisins or currants.
6) Divide batter evenly among the prepared muffin cups, filling them about 3/4 full.
7) Bake muffins for 25 to 27 minutes, or until a cake tester inserted into a muffin comes out clean. Remove from oven, and after a minute or so gently tilt them in pans, so their bottoms don't become soggy. As soon as muffins can be handled, transfer them to a rack to cool. Yield: 12 muffins.
You might also enjoy these recipes:
Zucchini Blueberry Bread - Mrs. Regueiro's Kitchen
Zucchini Carrot Muffins - Real Mom Kitchen
Double Chocolate Zucchini Bread - All Day I Dream About Food
Whole Wheat Zucchini Muffins with Greek Yogurt - Andrea Meyers
Zucchini and Cranberry Chocolate Chip Cookies - Sweet and Savory Tooth
Lemon Zucchini Cookies - Mindika Moments
despite the calories- they are a treat any time of the day!- and what an interesting recipe- with all those nuts and currants! I always wondered though, why we have both baking powder and soda- would just one of them not do? I normally skip the soda and double the baking powder- am I missing anything if I do so?
ReplyDeleteYikes, who'd have thought that something with zucchini in it would have so many calories. But remember, nuts are a good fat! If moistness can come through the screen, this is what would do it.
ReplyDeleteThis definitely looks scrumptious! I don't mind spending time on the threadmill just to eat this:D
ReplyDeleteWell, I guess you could substitute yogurt for part of the oil, but then they just wouldn't be the same addictive muffin :) These sounds tasty--and I can never say no to zucchini muffins!
ReplyDeleteThis is VERY siilar to my zucchini cake recipe - which ALWAYS gets compliments! It's also popular with parents - no children have ever worked out it's got zucchini in it! Will be saving these up for zucchini season in OZ!
ReplyDeleteHappy travels!
Fabulous looking muffins, very tempting..
ReplyDeleteThese muffins would be perfect for my son. He will not be able to understand the zucchinis in them and he will eat them gladly. They look so moist and fluffy, I wish I had one right now.
ReplyDeleteI love muffins and this is a great way to use up some more Zucchinis Diane
ReplyDeleteloving spongy muffins...
ReplyDeleteOh Mary, I bought a big bag of zucchinis because of your zucchini fritters. have not tried and now here you have another lovely one for zucchini. I think I better make both :D Thanks very much for sharing.
ReplyDeleteI love zucchini muffins. I try to make them skinny by using half the oil and using unsweetened applesauce for the remaining oil. They still taste great...
ReplyDeleteWow, that's a lot of calories! But it sounds like it's worth it!
ReplyDeleteI bet these lovely muffins would be love at first bite for me too, Mary! I love the little bit of crunch from the nuts in my muffins, how delicious!
ReplyDeleteI suspect I will be super addicted to these if I try them too. They look amazing.
ReplyDeleteI visited a friend with a large garden last week and came home with 4 beautiful zucchini. Two went into last nights dinner. These muffins will be perfect for using up one more. Hmm . . . now I have one left.
ReplyDeleteFondly,
Glenda
It's a good thing I don't even OWN a larger muffin pan otherwise I'd be in trouble. These sound so tasty!
ReplyDeleteI love your muffins! They are perfect when you don't kwon what to do with the zucchinis in the frdige!
ReplyDeleteZucchni bread or muffins -- perfect baked goods for this time of the year!
ReplyDeleteThis sounds like a delicious way to use some of the 557 pounds of zucchini that generous friends have gifted us with.
ReplyDeleteBest,
Bonnie
I love zucchini muffins...bread and just in general! Don't you just hate that calorie thing! Oh well, these look well worth it! I read yesterday about someone putting peanut butter on their zucchini breads/muffins...
ReplyDeleteThanks Mary!
Oh Mary, can you read my mind?? I have been looking for a good zucchini muffin recipe! Thank you for sharing! I will definitely try this.
ReplyDeleteI have an award for you. You have a truly lovely blog and it is really inspiring. Please do drop by to pick it up when you can. Have a nice day!
zucchini + walnut + currant sounds wonderful. thanks and cheers!
ReplyDeleteHave to try this out. this weekend or next maybe.
ReplyDeleteCalories smalories...the muffins look fantastic and I would eat them all!! :)
ReplyDeleteSimilar to my zicchini cake recipe. Love this better because with only 2 of us the muffins can be be frozen individually and removed when needed it; thank you.
ReplyDeleteRita
Hi Mary.... ooooh, love King Arthur flour! And the muffin recipe is posted at the perfect time. Thanks for linking all the other "you might also enjoy these.." as well. Have a great day! ...Karen
ReplyDeleteEncantada de entrar en tu cocina y sentarme a tomar una taza de te contigo y con un muffins de calabacín, acepto tu invitacion. tambien uso el traductor y me encanta viajar a otros paise con internet, te vere pronto.
ReplyDeleteBesos
"Haunted enter your kitchen and sit to make a cup of you with you and a Zucchini muffins, I accept your invitation. also use the translator and I love to travel to other paise with internet, you will soon."
Ooooh, what a great use for zucchini. I really cannot get enough of this vegetable right now!
ReplyDeleteOMG, I love, LOVE Zucchini muffins, so delish. This is a must try!!! Bravo!!!
ReplyDeleteJaime and Jen
P.S. Come see our blog when you have time!
Thank you for the reminder that I haven't made any baked goods with zucchini this season, nor have I made any kind of muffins in quite a while. I think that means I have to make these, regardless of the calories.
ReplyDeleteMary,
ReplyDeleteI love any form of zucchini bread. Can we ignore the calories if we focus on the veggie? :) Thanks for sharing such a delicious treat!
Awesome looking muffins..soft n moist..this recipe is going to my 'must make' list..thanks for sharing :)
ReplyDeleteUS Masala
If I had a nickel for every zucchini muffin or loaf of zucchini bread that were a part of my childhood, I'd be ... well, I'd have a lot of nickels. I'm not a baker, but I'd love to try one of these. (FedEx?)
ReplyDeleteThese look and sound delicious! Definately bookmarking the recipe!
ReplyDeleteYum we love zucchini muffins.
ReplyDeleteDelicious!! Yummy!! Delicious!!
ReplyDeleteOh, wonderful! I just love zucchini bread so I'm sure these will be great.
ReplyDeleteDear Mary a really lovely recipe! like always! gloria have a lovely day! gloria
ReplyDeleteIt's amazing how many calories are in those large muffins! But I would probably have a hard time just eating one of these normal-sized muffins. I adore zucchini bread, and I'm sure that these spicy, moist muffins would be too good to turn down!
ReplyDeleteI will be trying these!
ReplyDeleteThese muffins looks soft and yummy! Thanks for the recipe!
ReplyDeleteMy new favorite item at Sunday breakfast is muffins! The Herbal Husband loves zucchini bread and I would guess these are similar. Thanks for sharing, Mary!
ReplyDeleteI definitely want to share your addiction!
ReplyDeleteOh, these sound and look heavenly! I have an abundance of zucchini, right now, so I will definitely be trying these! Thanks for the great recipe and for the links!
ReplyDeleteI love zucchini bread/muffins! these sound amazing, sometimes you need a treat. I would make a batch of these and freeze them so I wouldn't be tempted to eat them all! lol
ReplyDeleteI, too, love zucchini muffins/cakes/bread, but am quite aware of the calorie content :) But they don't taste as good made with applesauce, now do they?? :) Looks like I'm sticking to the real thing-- this recipe looks great!
ReplyDeleteI never eat bakes with zucchini b4, so tempting.
ReplyDeleteI've never tried zucchini muffins. They look lovely. Thanks for sharing.
ReplyDeleteMary...although I'm a little behind in my visits...I quickly noticed the very nice changes you've made to your blog...just wonderful ;o)
ReplyDeleteI am a very big muffin fan...and I can quickly understand why you'd love these muffins.
Ciao for now,
Claudia
This looks very easy and delicious, it's very similar to my carrots muffins, just substitute zucchinis with carrots and use less sugar, since the carrots are already sweet enough and I also like to add dates, which are also very sweet. Hmmm.. I think I'm going to make both of them this week! :)
ReplyDeleteMe encantan...se ven muy apetitosas y yo también he utilizado el calabacin en el pan y en un bizcocho.Me falta prepararlo en muffins!!!
ReplyDelete