Kelly's Zucchini Nut Muffins |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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These muffins are moist, and absolutely addictive! You cannot taste the zucchini. Ingredients:
2 cups sugar |
2 cups flour |
1 1/2 teaspoons baking soda |
1 tablespoon cinnamon |
1 teaspoon salt |
1/4 teaspoon baking powder |
1 cup chopped walnuts |
3 eggs |
1 cup vegetable oil |
1 tablespoon pure vanilla extract |
2 cups finely shredded zucchini, unpeeled |
Directions:
1. Place paper baking cup in each of 24 regular-size muffin cups, or grease muffin tin.
2. In a small mixing bowl, mix the dry ingredients.
3. In a larger bowl, mix the milk, oil, eggs, vanilla, and zucchini with a large spoon.
4. Then very gently stir the dry ingredients into the liquid ingredients just until moistened. Do NOT over-stir, or they will be dry and tough.
5. Divide batter evenly among cups.
6. Bake at 400 degrees until the tops spring back when pressed gently in the center, about 13-15 minutes. Do not over-bake.
7. Cool in the pan on a wire cake rim for 10 minutes before removing from cups.
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