zucchini muffins

This recipe came from “Jessi” on allrecipes.com.  I had to do something with all that zucchini I had lying around from the garden.  I decided to add some leftover crumble topping I had made for the peach crisps to get some of that out of the fridge too.  It really made for a great combo.  Hope you enjoy.

2 1/4 cups all-purpose flour*
1 cup white sugar
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon salt
1/2 cup shortening
1/4 cup sour milk
2 eggs, lightly beaten
1 1/2 cups shredded zucchini
1 teaspoon vanilla extract
1/2 cup chopped walnuts
1/4 cup brown sugar

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a muffin pan, or use paper liners.In a large bowl, combine flour and sugar. Stir in baking powder, baking soda, cinnamon, nutmeg and salt. Cut in shortening until mixture resembles coarse crumbs. Make a well in the center, and pour in milk, eggs, zucchini and vanilla. Fold in walnuts. Fill muffin cups 2/3 to 3/4 full. Sprinkle tops with brown sugar. Bake in the preheated oven for 15 to 20 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool.

*I used half whole wheat flour, and it still turned out perfectly.

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