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Orange-Zucchini Muffins

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

Author: PJ Hamel

These moist, vanilla/orange-scented muffins, made with self-rising flour, are as pretty as they are tasty. Shredded zucchini and grated orange peel add flecks of lovely color.

At a glance

Prep
Bake
Total
Yield
12 muffins

Ingredients

Choose your measure:

Instructions

  1. Preheat the oven to 375°F. Line a 12-cup muffin pan with papers, and grease the papers; or grease each cup.
  2. Beat the sugar, oil, eggs, and vanilla till smooth and somewhat lightened in color, about 1 minute at high speed.
  3. Add the flour and baking soda, beating just until smooth. Stir in the shredded or grated zucchini, and the orange rind.
  4. Divide batter evenly among the prepared muffin cups, filling them about 3/4 full.
  5. Bake the muffins for 25 to 27 minutes, or until a cake tester inserted into a muffin comes out clean. Remove them from the oven, and after a minute or so gently tilt them in the pans, so their bottoms don't become soggy. As soon as you can handle the muffins, transfer them to a rack to cool.
  6. Store leftover muffins at room temperature, tightly wrapped, for several days. Freeze for longer storage.
  7. Yield: 12 muffins.