zucchini muffins

How To Make zucchini muffins

• 1

  Preheat oven to 375 degrees. Line 12 count standard muffin pan with baking cups.
• 2

  In a medium bowl whisk the flour, cinnamon, baking soda, baking powder, ground nutmeg, and salt together in a medium bowl.
• 3

  In another bowl combine the granulated sugar, brown sugar, eggs, vegetable oil, zucchini and pecans. Add the dry mixture to the wet mixture in three intervals mixing just until combined.
• 4

  Divide the mixture evenly between the paper liners. Bake 18-21 minutes or until a toothpick inserted in the center comes out clean.
• 5

  Divide the mixture evenly between the paper liners. Bake 18-21 minutes or until a toothpick inserted in the center comes out clean.
• 6

  Allow the muffins to cool 5 minutes in the tin before carefully removing to cooling racks.
• 7

  NOTES For accurate measuring always scoop the flour into the measuring cup with a spoon. Then level it off with a table knife pushing the excess back off into the flour canister. Use paper baking cups. I personally like the unbleached chlorine free ones. Finely grate the zucchini so the muffins are speckled with fine bits of zucchini in every bite. For a change of pace substitute walnuts or pistachios for the pecans. Do not overmix the batter as it can make the muffins tough or gummy. Mix with a spoon just until incorporated. Store in an airtight container on the counter for up to 4 days. Reheat in the microwave for about 10 seconds for that fresh from the oven baked experience. Freeze in a heavy duty freezer bag or sturdy container for up 3 months. Thaw at room temperature.
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