Thursday, June 17, 2010

zucchini nut muffins

Zucchini Nut Muffins
Recipe adapted from Zucchini Walnut Bread, The Complete Magnolia Bakery Cookbook
1 cup all purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 cup vegetable oil (preferably canola)
1/4 cup applesauce
1/3 cup sugar (original recipe calls for 3/4 cup sugar)
2 large eggs, at room temperature
1/2 teaspoon vanilla extract
1 cup shredded zucchini, plus a little extra for optional topping (about 1 medium zucchini, with skin)
3/4 cup chopped pecans or walnuts
Preheat oven to 350 degrees. Grease a muffin tin with non stick spray.
In a small bowl, combine the flour, baking soda, baking powder, salt and cinnamon. Set aside.
In a large bowl, n the medium speed of an electric mixer, beat together the oil, sugar, eggs, and vanilla until light and thick, about 3 minutes. Stir in zucchini.
Add dry ingredients and gently mix until just combined. Stir in the chopped nuts.
Pour the batter into muffin tins, filling each tin about 3/4 full. Sprinkle some shredded zucchini on top of each uncooked muffin. Place in preheated oven and bake for about 15-18 minutes or until toothpick inserted into center of muffin comes out clean. Let cool slightly before taking out of muffin pan. Makes a dozen muffins.

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