Jumbo Zucchini Chip Muffins |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 12 |
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âThereâs a hint of cinnamon in these moist, delicious muffins. For a variation, omit the chips and nuts, and add 12 ounces of sweetened, flaked coconut.â âSusanne Spicker, North Ogden, Utah Ingredients:
3 cups king arthur unbleached all-purpose flour |
1-1/2 cups sugar |
3 teaspoons ground cinnamon |
2 teaspoons baking powder |
1 teaspoon salt |
1/2 teaspoon baking soda |
3 eggs, beaten |
2/3 cup canola oil |
3 teaspoons vanilla extract |
2 cups shredded zucchini |
1 package (11-1/2 ounces) milk chocolate chips |
1 cup chopped walnuts |
mascarpone frosting: |
1/2 cup butter, softened |
1 package (3 ounces) cream cheese, softened |
1/3 cup mascarpone cheese |
1/4 cup confectioners' sugar |
1/2 teaspoon vanilla extract |
1/4 cup finely chopped walnuts |
Directions:
1. In a large bowl, combine the first six ingredients. In another bowl, combine the eggs, oil and vanilla. Stir into dry ingredients just until moistened. Fold in zucchini, chips and walnuts.
2. Fill paper-lined jumbo muffin cups three-fourths full. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks to cool completely.
3. In a large bowl, beat the butter, cream cheese and Mascarpone cheese until fluffy. Add confectionersâ sugar and vanilla; beat until smooth. Pipe a dollop of frosting onto each muffin. Sprinkle with walnuts. Yield: 1 dozen.
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