Zucchini Muffins
Yield
24 servingsPrep
15 minCook
15 minReady
30 minLow Cholesterol, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 ½ | cups |
all-purpose flour
|
|
| 1 | teaspoon |
salt
|
|
| 1 | teaspoon |
baking soda
|
|
| 1 | teaspoon |
baking powder
|
|
| 1 | teaspoon |
cinnamon
|
|
| 2 | large |
eggs
|
|
| 1 ¼ | cups |
sugar
|
|
| ¾ | cup |
vegetable oil
|
|
| 2 | teaspoons |
vegetable oil
|
|
| 2 ½ | cups |
zucchini
grated |
|
| 2 | teaspoons |
vanilla extract
|
|
| 1 | teaspoon |
nutmeg
optional |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 591 | ml |
all-purpose flour
|
|
| 5 | ml |
salt
|
|
| 5 | ml |
baking soda
|
|
| 5 | ml |
baking powder
|
|
| 5 | ml |
cinnamon
|
|
| 2 | large |
eggs
|
|
| 296 | ml |
sugar
|
|
| 177 | ml |
vegetable oil
|
|
| 1E+1 | ml |
vegetable oil
|
|
| 591 | ml |
zucchini
grated |
|
| 1E+1 | ml |
vanilla extract
|
|
| 5 | ml |
nutmeg
optional |
|
Directions
Mix flour with cinnamon (and nutmeg). Mix in sugr. Add wet ingredients (eggs, oil, vanilla, zucs) and mix until just combined. Spoon into prepared muffin pans. Bake at 350℉ (180℃) for 15 minutes or until done.
Make 24 muffins.
