Zucchini Spice Muffins

Total Time
35mins
Prep 15 mins
Cook 20 mins

From Robin Hood Home Baking cookbook. These freeze well and are great to pop into school lunches. An equal amount of peeled, grated apple can be substituted for the zucchini.

Ingredients Nutrition

Directions

  1. Line a 12-cup muffin pan with paper liners. Preheat oven to 400°F.
  2. Combine flour, oats, brown sugar, cinnamon and nutmeg in a mixing bowl. Using two knives, a pastry blender, stand mixture or your fingers, cut in butter until mixture resembles coarse crumbs. Set aside 1/2 cup of this mixture for topping. Stir in baking powder and salt into remaining mixture.
  3. Beat eggs, milk and zucchini in a small bowl. Add to dry ingredients all at once, stirring just until moistened.
  4. Spoon batter into prepared muffin pan. Sprinkle topping evenly over batter; pat down gently.
  5. Bake for 20-25 minutes or until tops spring back when lightly touched.
Most Helpful

We really enjoyed these very moist, spicy zucchini muffins, great flavour. I added a teaspoon of pure vanilla to the milk, egg, zucchini mixture.

Elly in Canada September 21, 2008