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  • 12servings
  • 20minutes
  • 295calories

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
VitaminsH
MineralsNatrium, Fluorine, Calcium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 1/4 cups all-purpose flour

  2. 1 cup white sugar

  3. 2 1/2 teaspoons baking powder

  4. 1/2 teaspoon baking soda

  5. 1 teaspoon ground cinnamon

  6. 1 teaspoon ground nutmeg

  7. 1/2 teaspoon salt

  8. 1/2 cup shortening

  9. 1/4 cup sour milk

  10. 2 eggs, lightly beaten

  11. 1 1/2 cups shredded zucchini

  12. 1 teaspoon vanilla extract

  13. 1/2 cup chopped walnuts

  14. 1/4 cup brown sugar

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a muffin pan, or use paper liners.

  2. In a large bowl, combine flour and sugar. Stir in baking powder, baking soda, cinnamon, nutmeg and salt. Cut in shortening until mixture resembles coarse crumbs. Make a well in the center, and pour in milk, eggs, zucchini and vanilla. Fold in walnuts. Fill muffin cups 2/3 to 3/4 full. Sprinkle tops with brown sugar.

  3. Bake in the preheated oven for 15 to 20 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool.

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