Zucchini Nut Muffins

A breakfast muffin that's not too sweet.

• Ready In: 33 mins
• Yields: 1 dozen muffins

Ingredients

• 2  cups all-purpose flour
• 1⁄2 cup granulated sugar
• 2  teaspoons baking powder
• 1⁄2 teaspoon baking soda
• 1⁄2 teaspoon salt
• 3⁄4 teaspoon cinnamon
• 1⁄8 teaspoon ground ginger
• 1  large egg, fork-beaten
• 1⁄3 cup  cooking oil
• 1  cup  grated zucchini, with peel
• 1⁄2 cup milk
• 1⁄4 teaspoon  almond flavoring
• 1⁄4 teaspoon vanilla
• 1⁄2 cup  chopped pecans or 1⁄2 cup walnuts

Directions

1. Combine first 7 ingredients in a large bowl. Make a well in center.
2. Mix remaining 7 ingredients in a separate bowl and then pour into well. Stir until just moistened.
3. Fill 12 greased muffin cups 3/4 full and bake at 400°F for 18 minutes or until a wooden pick inserted in center comes out clean.
4. Let stand in pan for 5 minutes before removing to wire rack to cool.