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Zucchini Muffins. 3.8. (82) 4 Reviews. By. Martha Stewart. Updated on March 15, 2021. Rate. Yield: 10 muffins. These zucchini muffins are moist, nutrient-rich, and make for the perfect snack. Ingredients. 2 ½ cups all-purpose flour. 2 ½ teaspoons baking powder. 1 teaspoon coarse salt. ¼ teaspoon ground cinnamon. ¼ teaspoon anise seeds.
Zucchini, Banana, and Flaxseed Muffins. Fresh zucchini and ripe banana add moisture to these muffins, ensuring they are soft and tender but low in fat.
Super moist, subtly sweet, and so easy to make, they also freeze well so you can always have some. The grated zucchini (which you don’t need to wring out) gives these baked muffins a lusciously moist texture, while the brown sugar, cinnamon, and nutmeg add layers of heartwarming flavor.
Zucchini Cornbread Muffins. Be the first to rate & review! By. Martha Stewart. Updated on March 22, 2018. Photo: Aaron Dyer. Ingredients. 2 medium zucchini. 2 teaspoons coarse salt, divided. ¼ cup unsalted butter, melted, plus more, room temperature, for baking pan. 1 cup yellow cornmeal. 1 cup all-purpose flour, spooned and leveled. ¼ cup sugar.
You’ll love these easy zucchini muffins because they pack a lot of wholesome flavor and only require about 30 minutes start to finish. Enjoy cinnamon, vanilla, and sweet brown sugar in a moist yet fluffy crumb. (And you can’t even taste the zucchini!)
Martha Stewart's Zucchini and Cranberry Muffins. The other morning, in my sleep deprived, inaugural euphoria, I pulled out Martha Stewart’s Baking Handbook and flipped through a few pages.
Gruyere adds a rich nuttiness to these savory muffinsGet The Recipe: https://www.marthastewart.com/1161285/zucchini-gruyere-and-black-pepper-muffinsBrought t...