These yummy zucchini, currant and walnut muffins are an egg and potato muffins and tasty way to use up surplus zucchini from your garden. How Does It Stack Up 15 Years Later?
We Made the Pioneer Woman’s First-Ever Recipe. In a bowl, combine the first 6 ingredients. Fold in the zucchini, walnuts and currants. Fill muffin cups three-fourths full with batter.
Bake until a toothpick in center comes out clean, 22-25 minutes. Cool for 5 minutes before removing from pan to a wire rack. Looking for an easy breakfast idea? We love this easy Breakfast Casserole Muffin recipe. It’s made with simple ingredients that you likely have in your kitchen. These make a fabulous, freezer-friendly breakfast. Check out this simple breakfast casserole muffin recipe.
It’s made with simple ingredients that you likely have in your kitchen. This easy make-ahead breakfast can be easily turned into a healthy freezer meal too! Easy Breakfast Casserole Muffins: What’s Not to Love? Easy Breakfast Casserole Muffins have been a reader favorite for a LONG time.
Maybe it’s because they come together quickly with ingredients you likely have on hand. Or possibly because they are budget-friendly. Or maybe it’s because they work beautifully as a make-ahead breakfast idea. When you make these savory muffins, it’s super easy to include your kids in the preparation. They also help sprinkle shredded cheese, tear up and scatter ham pieces, and stir the egg mixture.