Zucchini Spice Muffins
1
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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.
- Ready In:
- 35mins
- Yields:
- Units:
1
Person talking
ingredients
- 2 cups flour
- 1 cup quick-cooking oatmeal
- 3⁄4 cup brown sugar, packed
- 1 tablespoon baking powder
- 1⁄2 teaspoon salt
- 1⁄2 cup butter
- 1 teaspoon cinnamon
- 1⁄4 teaspoon nutmeg, ground
- 2 eggs
- 1 cup milk
- 1 cup zucchini, finely grated
directions
- Line a 12-cup muffin pan with paper liners. Preheat oven to 400°F.
- 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.
- Beat eggs, milk and zucchini in a small bowl. Add to dry ingredients all at once, stirring just until moistened.
- Spoon batter into prepared muffin pan. Sprinkle topping evenly over batter; pat down gently.
- Bake for 20-25 minutes or until tops spring back when lightly touched.
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We really enjoyed these very moist, spicy zucchini muffins, great flavour. I added a teaspoon of pure vanilla to the milk, egg, zucchini mixture.Reply
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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.
