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Prep Time: 15 Minutes Cook Time: 18 Minutes |
Ready In: 33 Minutes Servings: 4 |
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A breakfast muffin that's not too sweet. Ingredients:
2 cups all-purpose flour |
1/2 cup granulated sugar |
2 teaspoons baking powder |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
3/4 teaspoon cinnamon |
1/8 teaspoon ground ginger |
1 large egg, fork-beaten |
1/3 cup cooking oil |
1 cup grated zucchini, with peel |
1/2 cup milk |
1/4 teaspoon almond flavoring |
1/4 teaspoon vanilla |
1/2 cup chopped pecans or 1/2 cup walnuts |
Directions:
1. Combine first 7 ingredients in a large bowl. Make a well in center.
2. Mix remaining 7 ingredients in a separate bowl and then pour into well. Stir until just moistened.
3. Fill 12 greased muffin cups 3/4 full and bake at 400°F for 18 minutes or until a wooden pick inserted in center comes out clean.
4. Let stand in pan for 5 minutes before removing to wire rack to cool.
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