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Zucchini and Lime Muffins

  • Prep 15 min
  • Total 35 min
  • Ingredients 7
  • Servings 12

Ingredients

1
box of Betty Crocker™ SuperMoist™ yellow cake mix
3
eggs
1/2
cup vegetable oil
1
teaspoon lime zest
2
tablespoons fresh lime juice
1 1/2
cup zucchini puree
3/4
cup walnuts, finely chopped

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
% Daily Value
% Daily Value*:
Exchanges:
Free
*Percent Daily Values are based on a 2,000 calorie diet.
No nutrition information available for this recipe

Expert Tips

To give the muffins a decorative touch, sprinkle with powdered sugar.

These lime and zucchini muffins are perfect for breakfast on a bright spring morning. Most zucchini muffins are made with fresh grated zucchini, but these are made with cooked zucchini puree. The light touch of lemon highlights the flavor of the vegetable.

Directions

  • 1 Preheat the oven to 350°F. In a cupcake tray, place cupcake liners in each of the molds.
  • 2 Mix the cake mix, eggs, oil, lemon zest, lemon juice and zucchini puree in a large bowl using a hand mixer at low speed for 30 seconds.
  • 3 Increase the speed to medium and mix for 2 or 3 minutes. Use a wooden spoon to add the chopped walnuts.
  • 4 Fill each mold with 1/3 cup of the muffin dough. Bake at 350°F for 15 minutes or until a toothpick comes out clean from the center of a muffin.
  • 5 Remove from the oven and let cool for 10 minutes before serving. Enjoy!

These lime and zucchini muffins are perfect for breakfast on a bright spring morning. Most zucchini muffins are made with fresh grated zucchini, but these are made with cooked zucchini puree. The light touch of lemon highlights the flavor of the vegetable.

Rate and Comment

Leslie Limon Leslie Limon
September 9, 2015

These lime and zucchini muffins are perfect for breakfast on a bright spring morning. Most zucchini muffins are made with fresh grated zucchini, but these are made with cooked zucchini puree. The light touch of lemon highlights the flavor of the vegetable.