Ingredients
-
3
-
1
-
1 2/3
-
1/3
-
2
-
3
-
1
-
1/4
-
3
-
1
-
-
-
-
-
Directions
Zucchini Nut Muffins,This is my favorite muffin recipe. They come out so moist and delicious. My garden was over-run with zucchini so I made these muffins, froze them and had them through out the year. They freeze very well.,How do I print out a recipe?,These muffins are fantastic! I am not a big fan of people making so many tweaks to recipes, but I ended up doing some minor changes here myself! used 2 cups of white flour, and 1 cup of wholewheat…….also reduced the sugars just a bit (to a total of 1 3/4 cups), and may reduce them a tad more next time. I find a lot of recipes from back in the day generally called for too much sugar. I filled the muffin tins almost to the top, so only got 18 muffins….cooked an extra 5 minutes to accommodate. All in all, a great recipe!
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Steps
|
1
Done
|
Beat the Eggs Until They Are Light and Foamy. |
|
2
Done
|
Add the Sugar, Oil and Zucchini. |
|
3
Done
|
Blend Well With a Spoon. |
|
4
Done
|
Mix the Dry Ingredients and Add to the Egg Mixture; Blend Well. |
|
5
Done
|
Add the Nuts, and Spoon Into Greased Muffin Tins. |
|
6
Done
|
Bake at 325f For 20 Minutes. |
