Because of the spices, these muffins actually taste better the second day. They also freeze well.
- 1 ½ cup flour
- 1 teaspoon ground cinnamon
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- ¼ teaspoon nutmeg
- 1 cup sugar
- 1 cup finely shredded, unpeeled zucchini
- 1 egg
- zest from one lime
- cinnamon sugar
- Pre-heat oven to 350°. Grease a 12-muffin pan.
- In a medium bowl, combine flour, cinnamon, baking soda, baking powder, salt and nutmeg; set aside.
- In another medium bowl, combine sugar, zucchini, egg and lime zest; mix well. Add dry ingredients to zucchini mixture and stir just until moistened (batter should be lumpy).
- Spoon batted into prepared pan, and sprinkle the tops of each muffin with a generous helping of cinnamon sugar. Bake muffins for 15 minutes or until a toothpick inserted into the middle comes back clean. Cool muffins in the pan for 5 minutes and then turn onto a cooling rack.
Prep time: 10 minutes
Cook time: 15 minutes
Cooking Temp: 350°
Servings: 6