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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Zucchini Almond Muffins Recipe

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This recipe for Zucchini Almond Muffins is from Eating with the Conner's: A Southern Experience, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 C. unbleached white flour
3 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. salt
2/3 C. brown sugar
1/4 C. chopped toasted almonds
1 1/2 C. shredded zucchini without liquid
1/2 C. corn oil
2 eggs
Apple juice
Directions:
Directions:
In mixing bowl, combine flour, baking powder, cinnamon and salt and mix well. Stir in sugar and almonds. Fold in zucchini. Beat oil with eggs and then add enough apple juice to make 1 1/2 cups. Stir liquid ingredients into flour mixture and mix to moisten. Spoon into greased muffin cups.

Bake 400º for about 25 minutes until browned on top.
Number Of Servings:
Number Of Servings:
Makes 18 muffins
Preparation Time:
Preparation Time:
No time at all.
Personal Notes:
Personal Notes:
These muffins are sweet and excellent for breakfast.

 

 

 

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