Categories: Muffins

Ingredients

• Paper cupcake liners
• 3 cups flour
• 1 tblsp baking powder
• 1 tsp salt
• 1/2 tsp baking soda
• 1 1/2 tsp cinnamon
• 1/2 tsp nutmeg
• 2 eggs
• 1/2 cup low-fat milk
• 1/2 cup canola or vegetable oil
• 1 cup sugar
• 2 cups shredded zucchini (about 2 medium)

Directions

1. Preheat oven to 375 degrees and place paper liners in muffin tins.

2. In a large bowl, stir together the flour, baking powder, salt, baking soda, cinnamon, and nutmeg.

3. In a bowl, beat eggs with electric mixer 1 minute. Beat in milk, oil, and sugar. Stir in zucchini until well blended. Add flour mixture to batter a little at a time and stir to mix – it should be a little lumpy. Spoon batter into muffin tins. Sprinkle muffins with sugar.

4. Bake 20 minutes, or until muffin tops are golden brown and spring back when you touch them. Cool muffins on a rack.

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