(originally made 8/2011)
These are so good. I peeled the zucchini to get it by my veggiephobes
more easily :) I sprinkled the tops with raw sugar before baking,
give it a nice sparkle and beautiful crunchy sweet top. This amazing recipe is from BarbaraBakes (thanks Carol for the heads up). They are disappearing fast and
I'm going to wish I'd made a double batch!
Cinnamon Zucchini Muffins
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon pumpkin pie spice-- I used Penzey's Baking Spice
1 teaspoon cinnamon
1/2 cup sour cream
1/4 cup melted butter
1/2 cup sugar
1 teaspoon vanilla
1 cup shredded zucchini
1 cup cinnamon chips (or substitute chocolate chips)- I used Hershey's Cinnamon Chips
Preheat oven to 350º. Lightly grease a muffin tin with cooking spray or vegetable oil, or line with paper muffin liners.
In a small bowl whisk together flour, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon and set aside.
a large bowl combine sour cream, melted butter, eggs, sugar, and
vanilla; beat at medium speed of an electric mixer until well blended.
Add flour mixture and stir until just combined. Add zucchini and
cinnamon chips and stir until just combined.
Divide batter evenly into 12 muffin cups.
Bake at 350º for 20 to 25 min, until a toothpick inserted into the center comes out clean.
When muffins are done, cool for a few minutes in the muffin pan before removing to cool on a wire rack.