Ingredients for Zucchini Breakfast Jumbo Muffins Oamc
- 2 cups all-purpose flour
- 1 teaspoon ground cinnamon
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- Nutmeg
- 2 large eggs
- Splenda Sugar Blend For Baking
- 2 medium zucchini, grated (about 2 cups)
- Vegetable Oil
- Pecans
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How to Make Zucchini Breakfast Jumbo Muffins Oamc
- Preheat oven to 350°F (175°C).
- In a large bowl, combine all ingredients (see ingredient list below).
- Using a hand mixer or stand mixer, blend thoroughly for 2 minutes until well combined.
- Grease a jumbo muffin tin. Fill each muffin cup at least ¾ full (or to the top for extra-large muffins).
- Bake for 35-40 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the muffins cool in the tin for 10 minutes before transferring to a wire rack to cool completely.
- **OAMC Option 1 (Make-Ahead Batter):** Prepare the batter as directed, then pour into freezer-safe containers. Freeze for up to 3 months. Thaw overnight in the refrigerator before baking as directed.
- **OAMC Option 2 (Make-Ahead Muffins):** Bake the muffins as directed. Once cooled, wrap individually in plastic wrap and freeze for up to 3 months. Reheat in the microwave for 1-2 minutes, or until warmed through.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
49g
Fat
15g
Carbs
20g
