I made these for breakfast the next morning.
1 1/2 C All-Purpose Flour
3/4 C Sugar
1 t Baking Soda
1 t Ground Cinnamon
1/2 t Salt
1 Egg, lightly beaten
1/2 C Vegetable Oil
1/4 C Milk
1 T Lemon Juice
1 t Vanilla Extract
1 C Shredded Zucchini (I put more than 1 C in because I had so much Zucchini...)
1/4 C Miniature Semisweet Chocolate Chips
1/4 C Chopped Walnuts (optional of course)
In a bowl, combine flour, sugar, baking soda, cinnamon & salt.
Combine the egg, oil, milk, lemon juice & vanilla; mix well. Stir into dry ingredients just until moistened.
Fold in zucchini, chocolate chips & walnuts.
Fill greased or paper-lined muffin cups 2/3 full.
Bake at 350 degrees for 20 - 25 minutes or until muffins test done.
** These muffins did not rise very much so make sure to fill the cups 2/3 full or you will have tiny little muffins!
1 1/2 C All-Purpose Flour
3/4 C Sugar
1 t Baking Soda
1 t Ground Cinnamon
1/2 t Salt
1 Egg, lightly beaten
1/2 C Vegetable Oil
1/4 C Milk
1 T Lemon Juice
1 t Vanilla Extract
1 C Shredded Zucchini (I put more than 1 C in because I had so much Zucchini...)
1/4 C Miniature Semisweet Chocolate Chips
1/4 C Chopped Walnuts (optional of course)
In a bowl, combine flour, sugar, baking soda, cinnamon & salt.
Combine the egg, oil, milk, lemon juice & vanilla; mix well. Stir into dry ingredients just until moistened.
Fold in zucchini, chocolate chips & walnuts.
Fill greased or paper-lined muffin cups 2/3 full.
Bake at 350 degrees for 20 - 25 minutes or until muffins test done.
** These muffins did not rise very much so make sure to fill the cups 2/3 full or you will have tiny little muffins!
SO, Jasmine saw the muffins last night & asked if they were cupcakes, and then it hit me, these would taste very delicious with cream cheese frosting! next time...
ReplyDeletealthough i must say Jasmine liked them just fine without the frosting!! :)