A Grocery Store Tour Recipe
Makes about 20 mini muffins or 12 regular sized muffins
1.5 cups all-purpose flour 1 cup sugar or sugar substitute 1.5 cups grated zucchini (about 2 small to medium-size zucc’s) 1/2 tsp. salt 2 eggs 1/2 tsp. cinnamon 1/4 tsp. nutmeg 1 tsp. vanilla extract
1tsp almond extract 1/3 cup canola oil 2 tsp. baking powder
1. Preheat oven to 375. In large bowl, whisk together flour, sugars, salt, baking powder, cinnamon, and nutmeg. Set aside.
2. In medium bowl, combine grated zucchini, eggs, vanilla, almond extract, and oil. Stir well to combine, then gently stir into flour mixture. Be careful not to overwork this—it will lead to dense muffins!
3. Fill muffin tins about 3/4 of the way up with the batter. Bake for about 25 minutes or until golden