Zucchini Muffins

Zucchini is one of my favorite vegetables, and it can be used so many ways.  I love baking zucchini bread, but recently I decided to make some zucchini muffins for a special breakfast.  Muffins are so handy to have around.  They can be easily frozen and then popped into the microwave for a quick breakfast, a fancy breakfast, or a snack.  The recipe I have used throughout our marriage is really heavy on the oil, so I looked on-line and found this great recipe on the Taste of Home website.  It will definitely be used again.

 

 

This muffin recipe tastes great, and you won’t have the guilt of consuming too much oil.

 

 

ZUCCHINI MUFFINS

• 3/4 cup all-purpose flour

• 1/2 cup sugar

• 1/4 teaspoon baking powder

• 1/4 teaspoon baking soda

• 1/4 teaspoon salt

• 1/4 teaspoon ground cinnamon

• 1 egg

• 1/4 cup canola oil

• 1 cup finely shredded unpeeled zucchini

• 1/2 cup chopped walnuts

• 1/4 cup dried currants or chopped raisins

Directions

• In a bowl, combine the first six ingredients. Combine the egg and oil; stir into dry ingredients just until moistened. Fold in the zucchini, walnuts and currants.

• Coat muffin cups with cooking spray or use paper liners; fill three-fourths full with batter. Bake at 350° for 22-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Yield: 6 muffins

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Take care, and have a great week-end.