CookGo
recipe image

Super Duper Zucchini Muffins

Cost $5, save $10

Source: Recommended by CookGo

  • 20 Min
  • 12 Servings
  • $5

INGREDIENTS

  • Dry Ingredients

    • 2 ÂĽ cups all-purpose flour
    • 1 cup white sugar
    • 2 ½ teaspoons baking powder
    • 1 teaspoon ground cinnamon
    • 1 teaspoon ground nutmeg
    • ½ teaspoon baking soda
    • 🧂 ½ teaspoon salt
    • ÂĽ cup brown sugar

  • Wet Ingredients

    • ½ cup shortening
    • 1 ½ cups shredded zucchini
    • ÂĽ cup sour milk
    • 🥚 2 eggs, lightly beaten
    • 1 teaspoon vanilla extract

  • Add-ins

    • ½ cup chopped walnuts

STEPS

1

Preheat the oven to 350°F (175°C). Grease and flour a 12-cup muffin pan or line with paper liners.

2

Combine flour and sugar in a large bowl. Stir in baking powder, cinnamon, nutmeg, baking soda, and salt.

3

Cut in shortening until mixture resembles coarse crumbs.

4

Make a well in the center and pour in zucchini, milk, eggs, and vanilla. Mix to combine.

5

Fold in walnuts. Spoon batter into the prepared muffin cups, filling each 2/3 to 3/4 full. Sprinkle tops with brown sugar.

6

Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 15 to 20 minutes.

7

Allow the muffins to cool before serving.

NUTRIENTS

Per 1 serving

🔥

295

Calories

  • 5g
    Protein
  • 41g
    Carbs
  • 13g
    Fats

đź’ˇ Tips

Use freshly shredded zucchini for the best taste and moisture.You can substitute sour milk with regular milk mixed with a splash of lemon juice or vinegar.Store baked muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.Feel free to experiment by adding chocolate chips or dried fruits instead of walnuts for different flavor variations.

⚠️ Precautions

This recipe is for inspiration only. The specific use needs to beadjusted according to individual differences.