Zucchini muffins

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
  1. Pre-heat oven to 350°.  Grease a 12-muffin pan.
  2. In a medium bowl, combine flour, cinnamon, baking soda, baking powder, salt and nutmeg; set aside.
  3. 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).
  4. 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

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