Zucchini Nut Muffins

Karen Anne Newton RN's Note:

These muffins are delightfully moist, and bursting with flavor. But be warned, they are sinfully addictive !

• Total Time: 30 mins
• Prep Time: 15 mins
• Cook Time: 15 mins

Ingredients:

Serves: 24

Yield: 24.0 muffins

• 3 eggs
• 1 cup vegetable oil
• 1 tablespoon pure vanilla extract
• 2 cups finely grated zucchini , unpeeled
• 2 cups sugar
• 2 cups flour (not self-rising)
• 1 ½ teaspoons baking soda
• 1 tablespoon cinnamon
• 1 teaspoon salt
• ¼ teaspoon baking powder
• 1 cup finely chopped walnuts

Directions:

1. In a medium bowl, mix eggs, oil, vanilla, and zucchini.
2. Combine dry ingredients, and stir gently into liquid ingredients until moist.
3. Gently stir in nuts.
4. Do NOT over stir, or the muffins will be dry.
5. Spoon into muffin pan lined with muffin cups. (There will be less sticking to the muffin cups if you will use the foil ones.).
6. Bake for 15-18 minutes at 400 degrees.
7. Makes 24 muffins.
8. They are delicious as is with no icing.
9. After they have completely cooled, you may wrap some,or all of them individually with plastic wrap, and freeze for later use.