Mother's Day Muffins
Yield
18 servingsPrep
10 minCook
20 minReady
30 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | large |
eggs
|
|
| 1 | cup |
vegetable oil
|
|
| 1 ⅔ | cups |
sugar
white |
|
| ⅓ | cup |
brown sugar
|
*
|
| 2 | cups |
zucchini
grated |
|
| 3 | cups |
all-purpose flour
sifted |
|
| 1 | teaspoon |
baking soda
|
|
| ¼ | teaspoon |
baking powder
|
|
| 3 | teaspoons |
cinnamon
|
|
| 1 | teaspoon |
salt
|
|
| ½ | cup |
walnuts
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | large |
eggs
|
|
| 237 | ml |
vegetable oil
|
|
| 394 | ml |
sugar
white |
|
| 79 | ml |
brown sugar
|
*
|
| 473 | ml |
zucchini
grated |
|
| 7.1E+2 | ml |
all-purpose flour
sifted |
|
| 5 | ml |
baking soda
|
|
| 1.3 | ml |
baking powder
|
|
| 15 | ml |
cinnamon
|
|
| 5 | ml |
salt
|
|
| 118 | ml |
walnuts
chopped |
|
Directions
Beat eggs until light and foamy; add sugar, oil and zucchini.
Blend well with spoon.
Mix dry ingredients and add to egg mixture; blend well.
Add nuts.
Put in greased muffin tins. Bake at 325℉ (160℃) for 20 minutes (or 2 bread loaves for 1 hour).
