Zucchini-Chocolate Chip Muffins |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 12 |
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Whenever I make these muffins, I freeze several. As I'm leaving for work in the morning, I pull one out and enjoy it at the office with a cup of coffee. -Janet Pierce DeCori, Rockton, Illinois Ingredients:
1-1/2 cups king arthur unbleached all-purpose flour |
3/4 cup sugar |
1 teaspoon baking soda |
1 teaspoon ground cinnamon |
1/2 teaspoon salt |
1 egg, lightly beaten |
1/2 cup vegetable oil |
1/4 cup milk |
1 tablespoon lemon juice |
1 teaspoon vanilla extract |
1 cup shredded zucchini |
1/4 cup miniature semisweet chocolate chips |
1/4 cup chopped walnuts |
Directions:
1. In a bowl, combine flour, sugar, baking soda, cinnamon and salt. Combine the egg, oil, milk, lemon juice and vanilla; mix well. Stir into dry ingredients just until moistened. Fold in zucchini, chocolate chips and walnuts. Fill greased or paper-lined muffin cups two-thirds full. Bake at 350° for 20-25 minutes or until muffins test done. Yield: about 1 dozen.
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