Zucchini Muffins
Serves:
Ingredients:
3
c
Shredded zucchini
1/2
c
Coarsely chopped nuts
1/2
ts
Baking powder
1/2
ts
Ground cloves
1
ts
Ground cinnamon
1
ts
Salt
2
ts
Baking soda
Whole wheat flour
3
c
All-purpose* or
4
Eggs
2
ts
Vanilla
3/4
c
Vegetable oil
1 3/4
c
Sugar
(about 3 medium)
1/2
c
Raisins if desired
Method:
* if using self-rising flour omit Baking soda, salt and Baking powder.
You can make almost all of your favorite nut breads with this versatile.
Heat oven to 350 degrees.
Grease bottoms only of 24 medium muffin cups, 2-1/2 X 1-1/4 inches.
Mix zucchini, sugar, oil, vanilla and eggs in large bowl.
Stir in remaining ingredients.
Fill muffin cups about 3/4 full.
Bake 20 to 25 or until tops spring back when touched lightly.
Cool 10 minutes.
Cool completely.
Wrap tightly and store at room temperatur up to 4 days, or refrigerate up to 10 days.
2 DOZEN MUFFINS; 200 CALORIES PER MUFFIN.