Cinnamon Chip Muffins

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.