A to Z Muffins
Updated Oct. 12, 2023
- Total Time
- 55 minutes
- Prep Time
- 20 minutes
- Cook Time
- 35 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 3eggs
- 2cups sugar
- 1cup vegetable oil
- 1cup grated, peeled apples
- 1cup grated zucchini
- 2cups flour
- 1teaspoon cinnamon
- ¼teaspoon baking soda
- 2teaspoons baking powder
- ½teaspoon salt
- 1teaspoon vanilla
- 1cup chopped walnuts or pecans
Nutritional analysis per serving (12 servings)
457 calories; 26 grams fat; 2 grams saturated fat; 0 grams trans fat; 15 grams monounsaturated fat; 8 grams polyunsaturated fat; 53 grams carbohydrates; 2 grams dietary fiber; 35 grams sugars; 5 grams protein; 201 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Butter muffin tins and coat lightly with flour to make 12 large muffins, or line the tins with fluted paper inserts. Preheat oven to 350 degrees.
- Step 2
Beat eggs until light, gradually adding the sugar. Beat in the oil and stir in the apples and zucchini.
- Step 3
Sift flour, cinnamon, baking soda, baking powder and salt together and fold into the batter. Stir in vanilla and nuts.
- Step 4
Spoon the batter into the muffin tins, filling the tins about two-thirds of the way full, and bake 35 to 40 minutes, until a cake tester comes out clean.
Private Notes
Comments
Apple and Zucchini!
I used half the sugar and it’s still plenty sweet. I’ll use even less next time.
Good results with these modifications: 1 c. sugar with orange zest rubbed in; 200 ml oil; 2 eggs. 90 g each of whole wheat flour and APF, added 1/4 t. allspice and nutmeg. Folded in 1/2 c. rolled oats with the chopped walnuts. Wring out as much moisture as possible from the zucchini and apples. This made 12 what I would consider normal size muffins. 28 minutes at 350 in a convection oven.
Ok. Just made these. 1. They're quite oily 2. Waaaaay too sweet.... follow advice below and do 1 cup sugar. I made 2 batches (thought I had screwed up) and the 1 cup is still a bit too sweet 3. It's a cupcake not a muffin 4. The taste is fine but pretty basic. Most of my complaints are on the texture. Notes to actually make this good: - I think I'll do more apple, less zucchini - up the flour - sub oat flour by weight to add muffin-y-ness to it - reduce the sugar even further. 3/4 cup suga
I used half the sugar and it’s still plenty sweet. I’ll use even less next time.