Wednesday, September 12, 2012

Cinnamon Spiced Zucchini Muffins

This time of year makes me crave  cinnamon and pumpkin spiced everything. I'm pretty sure everyone and their mother has some large surplus of zucchini either from their own garden or a family member pawning zucchini off on them. I love having zucchini on hand because you can make sweet and savory recipes. Does it get any better?

I like zucchini bread, but I really like the convenience and straight up cuteness of muffins. Or maybe it is because I might have a a "slice" of zucchini loaf that is half of the loaf. I found this delicious and fairly healthy recipe on This recipe was amazing because the muffins came out super moist and they were full of that fall flavor that I love. Lots of warm cinnamon to make you happy while it gets chillier. Feel free to add whatever else you want to these muffins ( like orange zest, walnuts, or crasins.)

This recipe will be featured on Healthy Way To Cook this month so check out this awesome website for healthy and easy meals!

Cinnamon Spiced Zucchini Muffins

 Makes about 12 muffins
1.5 cups all-purpose flour
1/2 cup white sugar
1/2 cup packed brown sugar
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 (or vanilla paste)
1/3 cup canola oil
2 tsp. baking powder
Cinnamon and sugar for topping

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, 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 lined muffin tins about 3/4 of the way up with the batter and then sprinkle cinnamon and sugar on each. Bake for about 30 minutes or until golden.

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