Zucchini MuffinsFrom HISTORIC SMITHTON INN
Cooking Time:17 minutes
- 2 cups all-purpose flour
- 3/4 cup sugar
- 1 1/2 teaspoon ground cinnamon
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 large egg
- 1 1/2 cups shredded zucchini
- 3/4 cup milk
- 2 tablespoons canola oil
- 2 tablespoons honey
- 1 tablespoon raw sugar
- 1/4 teaspoon ground cinnamon
Pre-heat oven to 375 degrees
In a large bowl, combine first six ingredients
In a small bowl, beat egg, then mix in zucchini, milk, oil and honey.
Make a well in the middle of the flour mixture, pour in your wet mixture and combine until it's all moist.
Spray a muffin tin with non-stick spray. Spoon muffin mix into the 12 muffin cups.
Mix together raw sugar and cinnamon. Sprinkle over muffins.
Bake at 375 for 17 minutes, or until a toothpick inserted in the middle of the muffin comes out clean.