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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 6 |
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This is my favorite muffin recipe. They come out so moist and delicious. My garden was over-run with zucchini so I made these muffins, froze them and had them through out the year. They freeze very well. Ingredients:
3 eggs |
1 cup oil |
1 2/3 cups sugar |
1/3 cup brown sugar |
2 cups zucchini, grated |
3 cups flour, sifted |
1 teaspoon baking soda |
1/4 teaspoon baking powder |
3 teaspoons cinnamon |
1 teaspoon salt |
1/2 cup walnuts, chopped |
Directions:
1. Beat the eggs until they are light and foamy.
2. Add the sugar, oil and zucchini.
3. Blend well with a spoon.
4. Mix the dry ingredients and add to the egg mixture; blend well.
5. Add the nuts, and spoon into greased muffin tins.
6. Bake at 325°F for 20 minutes.
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