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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Zucchini Muffins Recipe

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This recipe for Zucchini Muffins, by , is from Online Recipes, 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!

Contributor:  
Contributor:  
Sheila CHADWICK

Category:
Category:

Ingredients:  
Ingredients:  
1 large zucchini, finely shredded ( about 2 cups)
¾ cup sugar
2 cups flour
1 tsp. baking soda
1 tsp. baking powder
½ tsp. salt
1 tsp. cinnamon
½ cup brown sugar
¼ cup sour cream
2 large eggs
1 tsp. vanilla
¼ cup plus 2 T. Canola oil

Topping:
2 T. coconut oil (or butter is ok), melted
½ cup brown sugar

Directions:
Directions:
Preheat the oven to 350º. In a bowl, whisk together the sugar, flour, baking soda, baking powder, salt and cinnamon. Whisk in the brown sugar. In a small bowl, whisk together the sour cream, eggs, vanilla and oil until just combined. Stir in the zucchini. Using a rubber spatula, create a well in the center of the dry ingredients and pour in the wet ingredients. Use a folding motion, scooping under the batter from one side of the bowl to the other and turning over your wrist to fold the ingredients onto each other. Continue until all ingredients are incorporated but don’t over mix. Add the batter to a greased cupcake pan or use liner. Bake for 20-25 minutes. Allow the muffins to cool for a minute and then remove from the pan and dip the tops in the oil and then straight into the brown sugar. Cool on a wire rack.

 

 

 

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