Giant Zucchini Muffins

Giant Zucchini Muffins

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 207.
This recipe is from a cookbook titled Campbell's Creative Cooking With Soup, printed in 1985. As you read this recipe, the ingredients list will have Options and you can choose an option from the list below the ingredients. This recipe sounds very good, on my to make and taste list. Links to the Shortcuts are listed in the Recipe Notes section.
Prep Time 15 minutes
Cook Time 25 minutes
Course Bread
Cuisine American
Servings 12 servings

Equipment

  • Oven
  • Muffin Pan (12 cell)

Ingredients
  

  • cups all-purpose flour
  • Addition Option
  • cup sugar
  • 1 tablespoon baking powder
  • Herb Option, crushed
  • 1 can Soup Option, (10½ oz / 298 g)
  • ½ cup Liquid Option
  • 2 eggs
  • ¼ cup vegetable oil
  • 1 cup zucchini, shredded

OPTIONS

Addition - Use 1 Item

  • ½ cup quick cooking rolled oats
  • ½ cup wheat germ
  • ½ cup nuts, finely chopped

Herb - Use 1 Item

  • 1 teaspoon dried dill weed
  • 1 teaspoon dried summer savory
  • ½ teaspoon dried thyme

Soup - Use 1 Item

  • condensed cream of asparagus soup
  • condensed cream of celery soup, Shortcut
  • condensed cream of mushroom soup, Shortcut

Liquid - Use 1 Item

  • milk
  • orange juice
  • water

Instructions
 

  • Preheat your oven to 200° C (400° F). Grease a 12 cell muffin pan cups with butter or cooking spray.
  • In a large mixing bowl, add the flour, Addition Option, sugar, baking powder, and Herb Option. Whisk together.
  • In a medium mixing bowl, add the Soup and Liquid Options, eggs, oil, and zucchini. Mix together.
  • Pour wet mixture into the flour mixture, stir to just moisten , the batter will be lumpy.
  • Spoon batter into muffin pan cups filling each almost full.
  • Bake for 25 minutes or until a toothpick inserted in the center comes out clean.
  • Serve warm, enjoy.

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