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Ingredients
| all-purpose flour (unsifted): 2 1/4 cups |
| granulated sugar: 1 cup |
| baking powder: 2 1/2 tsp |
| baking soda: 1/2 tsp |
| ground cinnamon: 1 tsp |
| ground nutmeg: 1 tsp |
| salt: 1/2 tsp |
| multipurpose shortening: 1/2 cup |
| 2% milk: 1/4 cup (soured) |
| eggs: 2 (lightly beaten) |
| zucchini squash (grated): 1 1/2 cups (shredded) |
| vanilla extract: 1 tsp |
| walnuts (chopped): 1/2 cup |
| light brown sugar (packed): 1/4 cup |
Super Duper Zucchini Muffins
Credit: AllRecipes
User rating:
"These muffins are nutritious, low in fat, and most important of all, taste delicious!"
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Prep Time
10 min -
Cook Time
20 min -
Servings
12 serving(s)
Tags
Directions
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a muffin pan, or use paper liners.
- In a large bowl, combine flour and sugar. Stir in baking powder, baking soda, cinnamon, nutmeg and salt. Cut in shortening until mixture resembles coarse crumbs. Make a well in the center, and pour in milk, eggs, zucchini and vanilla. Fold in walnuts. Fill muffin cups 2/3 to 3/4 full. Sprinkle tops with brown sugar.
- Bake in the preheated oven for 15 to 20 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool.