Oatmeal Summer Squash (Zucchini) Muffins

"One word: Glorious! A MUST try"
 
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Ready In:
35mins
Ingredients:
11
Yields:
8 muffins
Serves:
8-12
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ingredients

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directions

  • Preheat oven tp 400 degrees F.
  • Combine flours, oats, baking powder, salt, cinnamon in a medium-large bowl.
  • In a medium bowl, combine egg, milk, oil and honey. Mix well. Add wet ingredients to dry ingredients and stir until just moistened. Gently fold in zucchini.
  • Fill lined or well greased muffin tins 2/3 full. bake for 15-20 minutes, until a toothpick inserted in the center comes out clean.
  • Cool on wire rack.

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Reviews

  1. I had a bit of trouble making these. The recipe says use a tooth pick to determine doneness, but the toothpick never came up completely dry. I found this was due to the fact that the zucchini never really dries out, even after the muffins are well and truly done. They were a bit like baked apples bits - a bit moist. After about 24 hours, the zucchini does kind of melt away or dry up such that you can't realy tell it's there. I actually liked the muffins a lot more then. There wasn't a massive amount of flavour, though, and a little jam or spread helped a lot, although maybe if you bake it until just browned (mine were a few minutes more than just browned) they would taste different.
     
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