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"The belly rules the mind."--Spanish Proverb

Zucchini Muffins Recipe

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This recipe for Zucchini Muffins is from Resurrection Lutheran Church Family Cookbook, 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:  
1 1/8 c oil
3 c sugar
2 tsp vanilla
3 eggs
4 1/8 c all purpose flour
1/2 T salt
1 tsp baking soda
4 tsp cinnamon
1/2 tsp each: nutmeg, ground cloves and allspice
4 2/3 c shredded zucchini or carrots
1 1/4 c walnuts, broken in small pieces
Directions:
Directions:
Cream together oil and sugar. Slowly beat in vanilla and eggs. In a spearate bowl, sift gogether dry ingredients. Add to the oil-sugar mixture, stirring just to combine. Add the zucchini and walnuts. Pour into greased oversized muffin tins and bake in preheated oven at 350 degrees for 25 to 30 minutes.

Makes 12 to 18 huge muffins or a lot of smaller ones if you prefer.

 

 

 

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