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Preheat 350°F oven
2 / 1 dozen cup muffin tins, greased and floured
Large mixing bowl
Medium mixing bowl
Ingredients:
3 eggs
1/4 cup olive or grapeseed oil
1 tsp vanilla extract
1/2 tsp orange zest
2 cups white sugar
2 cups grated zucchini
3 cups all-purpose flour
1 tsp baking soda
1/4 tsp baking powder
1 tsp salt
3 tsp ground cinnamon
1/2 cup walnuts, chopped
1/2 cup cranberries, dried, OR raisins
Directions:
In a large bowl, mix together flour, baking soda, baking powder, salt, and cinnamon. Set aside.
In another bowl, whip together eggs, oil, and vanilla extract until frothy.
Whip in orange zest.
Thoroughly mix sugar into egg mixture.
Mix zucchini and walnuts into the egg mixture.
Combine the dry ingredients and wet ingredients and stir until a batter forms with no dry lumps.
Spoon batter into muffin cups until filled to 2/3 full
Place muffin tins into 350F degree oven.
Bake until toothpick inserted into the middle of a muffin comes out clean, 15-20 minutes.
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Hollow out a divot into the top of finished muffins and fill with fruit preserves for extra flavor.
Chocolate chips added to the mix before baking adds sugar, calories, and divine taste!
Zucchini muffins are delicious with homemade heavy cream butter.
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