Award-Winning Zucchini Muffins
Experience the pinnacle of zucchini muffin perfection with this recipe that excels in nutrition, flavor, and texture, truly deserving of a blue ribbon.
Ingredients
| 2 1⁄4 | cups all-purpose flour |
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| 1 | cup white sugar |
| 2 1⁄2 | teaspoons baking powder |
| 1 | teaspoon ground cinnamon |
| 1 | teaspoon ground nutmeg |
| 1⁄2 | teaspoon baking soda |
| 1⁄2 | teaspoon salt |
| 1⁄2 | cup shortening |
| 1 1⁄2 | cups shredded zucchini |
| 1⁄4 | cup sour milk |
| 2 | eggs, lightly beaten |
| 1 | teaspoon vanilla extract |
| 1⁄2 | cup chopped walnuts |
| 1⁄4 | cup brown sugar |
Instructions
| 1. | Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Prepare a 12-cup muffin pan by greasing and flouring it or lining it with paper liners. |
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| 2. | In a large bowl, combine all-purpose flour and white sugar. Add baking powder, ground cinnamon, ground nutmeg, baking soda, and salt. Cut in the shortening until the mixture resembles coarse crumbs. Create a well in the center and add shredded zucchini, sour milk, lightly beaten eggs, and vanilla extract. Mix until just combined, then gently fold in chopped walnuts. Fill the prepared muffin cups 2/3 to 3/4 full with the batter. Sprinkle the tops with brown sugar. |
| 3. | Bake in the preheated oven for 15 to 20 minutes or until a toothpick inserted into the center comes out clean. Allow the muffins to cool before serving. |
Published on Jul 20, 2024 by Luminița