These savory zucchini muffins are a delightful blend of spices and nuts, perfect for a snack or breakfast treat.
Ingredients
2 cups all-purpose flour
1 cup granulated sugar
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup shortening
1 cup grated zucchini
2 large eggs
1/2 cup soured milk
1 teaspoon vanilla extract
1/2 cup chopped walnuts
to taste - brown sugar
Method
Preheat your oven to 350°F (175°C) and prepare a 12-cup muffin tin by greasing it or lining it with paper liners.
In a large bowl, mix together the all-purpose flour and granulated sugar. Then, add the baking powder, ground cinnamon, nutmeg, baking soda, and salt. Work in the shortening until the mixture resembles coarse crumbs.
Make a well in the center of your dry mix and add the grated zucchini, eggs, soured milk, and vanilla extract. Stir gently until fully blended, then fold in the chopped walnuts.
Spoon the batter into the prepared muffin cups, filling each one about two-thirds full. For added sweetness, sprinkle a little brown sugar on top of each muffin.
Bake in the preheated oven for 15 to 20 minutes, or until a toothpick inserted into the center comes out clean. Allow the muffins to cool before enjoying.
