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Zucchini Muffins
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Description
These slightly spicy, nutty muffins are one of our favorites. If using frozen shredded zucchini, squeeze well to remove excess water before adding to the batter.
Ingredients
- 1-⅓ cup Sugar
- ½ cups Oil
- 2 teaspoons Vanilla
- 2 whole Eggs
- 2 cups Flour
- 2 teaspoons Cinnamon
- 1-½ teaspoon Baking Powder
- 1 teaspoon Salt
- 2 cups Shredded Zucchini
- 1 cup Chopped Walnuts
Preparation
Heat oven to 375 degrees. Grease bottoms of muffin cups. Mix sugar, oil, vanilla and eggs in a large bowl. Stir in remaining ingredients just until combined. Divide batter into 12 regular or 24 mini muffin cups. Bake for 18 to 22 minutes for regular muffins or 12 to 15 minutes for mini muffins or until golden brown.
NOTES : If using frozen, shredded zucchini, squeeze well to remove excess water before adding to the batter.
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3 Comments
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kauai17 on 4.29.2010
Yum, this is a wonderful muffin recipe! It was so quick and easy to whip everything together. It smelled wonderful in the oven and baked up perfectly. They are moist, delicious and even have a slight crunch to the top. Thanks so much for sharing!!!!
sunflower722 on 9.20.2009
I went to make these and realized I didn’t have any white flour, I substituted whole wheat and they were still excellent!
kuki228 on 9.3.2009
I absolutely LOVE this recipe. These muffins taste exactly like the ones they sell at Starbucks and are so easy to make.
Now all I have to do is just get me a cup of Pumpkin Spice Latte and I will be absolutely set for fall.