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A moist muffin with a burst of cinnamon flavor.
Preheat the oven to 350 F. Lightly grease 12 regular size OR 6 jumbo muffin cups with nonstick cooking spray.
Place the shredded zucchini in a mesh strainer to drain. Set aside.
Whisk the flour, baking powder, baking soda, salt, ginger, cloves, nutmeg and cinnamon in a small bowl. Set the mixture aside.
Combine the yogurt, melted butter, eggs, sugar, vanilla and cinnamon extract in a large bowl. Whisk until well blended.
Squeeze any excess moisture from zucchini, then stir it into the egg mixture.
Add the flour mixture into the batter, then stir in the cinnamon chips, stirring just until combined.
Divide the batter evenly between the prepared muffin cups. Sprinkle raw sugar liberally over the top of each muffin.
Bake at 350 F for 20-25 minutes for regular size muffins, 30-35 minutes for jumbo muffins, or until a toothpick inserted into the center comes out clean.
Cool muffins in the pan for 10 minutes. Run a knife around the edges and gently remove the muffins from the pan to a wire rack and cool completely. Makes 12 regular or 6 jumbo muffins.
Adapted from a recipe by Barbara at barbarabakes.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!