Wednesday, May 25, 2016

Honey Pecan Zucchini Muffins


What does one do when they purchase a bag of zucchinis from Costco? Well, make zucchini bread and muffins silly! My freezer is stocked for the apocalypse and our bellies are full.

While I made my go-to blueberry zucchini bread I also experimented a little. Like honey pecan zucchini muffins! WHAT?! Yup you read that right -- honey pecan! Two flavors that blend together so well. I should mention the honey flavor is supper subtle because I didn't actually use honey, but used Honey MELT® Organic [c/o], a healthy butter alternative.

Honey MELT Organic combines our signature blend of MELT with organic wildflower honey and cinnamon for a naturally sweet taste. Honey MELT is perfect for everyone who loves the sweet combination of honey and butter but wants a delicious alternative. Honey MELT has half the saturated fat of butter and just 1 gram of sugar per serving.

I've been using Melt for a few months now [see HERE and HERE] and honestly when I want a little something to spread on toast, muffins, etc. it's perfect.


MELT Organic spreads are North America’s first line of luscious butter improvements that are truly good for you. MELT Organic is made with a Perfect Blend of fruit and plant-based oils.


Melt is ideal for baking as it's smooth, creamy, and full of flavor. Plus it comes in chocolate! My plan is to make some brownies using Chocolate MELT® Organic in the near future.

Until then, I'll be sipping on my morning coffee while enjoying a zucchini muffin!

Honey Pecan Zucchini Muffins 
Makes 12-18

Ingredients 
3 cups zucchini, grated
2/3 cup melted Honey MELT® Organic
1 1/3 cup sugar
2 eggs
2 tsp vanilla
2 tsp baking soda
Pinch salt
3 cups flour
2 tsp cinnamon
1/2 tsp nutmeg
1 cup pecans
1 cup raisins

Directions
Preheat the oven to 350°F.

In a large bowl combine the sugar, eggs, and vanilla. Stir in the grated zucchini and melted Honey MELT® Organic.

In a separate bowl, mix together the flour, baking soda, nutmeg, cinnamon, and salt. Stir dry ingredients into the zucchini mixture. Stir in pecans and raisins.

Spray muffin pan or use liners. Use a 1/4 cup to distribute the muffin dough equally among the cups, filling the cups up completely.

Bake on the middle rack until muffins are golden brown, about 20 to 25 minutes. Cool on wire rack for 5 minutes. Remove muffins from and enjoy.

9 comments:

  1. Ooooh I'll take all of them, please! These look delicious, Tiara!

    Xx, Tiffany | www.moderndaydreamliving.com

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  2. What a great muffin recipe!! Yummy!! Thanks for sharing!!

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  3. I love zucchini in muffins and cupcakes!

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  4. yum!! these look amazing! And, Ive never heard of melt before, but I am going to look into it! Thanks for sharing this delicious recipe!

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  5. These sound so good!!! Never heard of melt before, will have to look for it and look into it a bit more.

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  6. Ummm YES PLEASE! I love everything about these!

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  7. Yumm! I love zucchini muffins! Thanks for sharing, this seems so simple. We will have to try that butter :)
    Danielle | AccordingtoD.com

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  8. these sound tasty! i bet violet would even eat them :) xo jillian - cornflake dreams

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