Steps to Make Zucchini Nut Muffins

Pumpkin Nut Muffins

(in response to publix's zucchini nut recipe request.) 2 cups sugar 4 eggs, room temperature 1 cup canola oil 2 cups grated peeled zucchini 1/2 teaspoon vanilla 1 cup chopped walnuts 1/2 cup raisins 3 cups flour 1 teaspoon baking powder 1 teaspoon.

Recipe Summary Pumpkin Nut Muffins

Delicious for breakfast, these muffins are also good with lunch or your afternoon coffee break.

Ingredients | Zucchini Nut Muffins

2 cups sifted all-purpose flour

1 teaspoon baking soda

½ teaspoon baking powder

½ teaspoon ground cinnamon

½ teaspoon ground nutmeg

¼ teaspoon ground ginger

2 eggs

⅓ cup buttermilk

⅓ cup butter, melted

1 tablespoon molasses

½ teaspoon vanilla extract

1 cup white sugar

1 cup canned pumpkin

½ cup chopped pecans

Directions

Preheat the oven to 350 degrees F (175 degrees C). Grease 24 muffin-pan cups, 2 1/4 inches in diameter.

Sift together the flour, baking soda, baking powder, cinnamon, nutmeg and ginger onto wax paper.

Beat together the eggs, buttermilk, melted butter, molasses, vanilla, sugar and pumpkin in a large bowl. Stir in the dry ingredients, all at once, just until moistened. Fold in the nuts. Spoon into the prepared muffin-pan cups, filling almost to the top.

Bake for 20 to 25 minutes or until a wooden pick inserted in the centers comes out clean. Remove the muffins from the cups and cool on wire racks. Serve warm.

Info | Zucchini Nut Muffins

prep: 15 mins cook: 25 mins total: 40 mins Servings: 24 Yield: 2 dozen

TAG : Pumpkin Nut Muffins

Bread, Quick Bread Recipes, Pumpkin Bread Recipes,