Zucchini and Lime Muffins

Prep 15 min
Total 35 min
Ingredients 7
Servings 12

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. MORE + LESS -

Ingredients

box of Betty Crocker™ Super Moist™ yellow cake mix

eggs

1/2

cup vegetable oil

teaspoon lime zest

tablespoons fresh lime juice

1 1/2

cup zucchini puree

3/4

cup walnuts, finely chopped

Directions

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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!

Expert Tips

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

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

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.