Try this recipe for zucchini muffins that are nutritious, low in fat, and most important of all, taste delicious!
Ingredients
- ¼ cups all-purpose flour: 2 piece
- white sugar: 1 cup
- ½ teaspoons baking powder: 2 piece
- ground cinnamon: 1 tsp
- ground nutmeg: 1 tsp
- baking soda: 0.5 tsp
- salt: 0.5 tsp
- shortening: 0.5 cup
- ½ cups shredded zucchini: 1 piece
- sour milk: 0.25 cup
- eggs, lightly: 2 piece (beaten)
- vanilla extract: 1 tsp
- walnuts: 0.5 cup (chopped)
- brown sugar: 0.25 cup
Metric Conversion
Stages of cooking
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Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 12-cup muffin pan or line with paper liners.
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Combine flour and sugar in a large bowl. Stir in baking powder, cinnamon, nutmeg, baking soda, and salt. Cut in shortening until mixture resembles coarse crumbs. Make a well in the center and pour in zucchini, milk, eggs, and vanilla. Mix to combine, then fold in walnuts. Spoon batter into the prepared muffin cups, filling each 2/3 to 3/4 full. Sprinkle tops with brown sugar.
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Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 20 minutes. Allow to cool.
