These awesome Zucchini and walnut muffins are packed with shredded zucchini, delicious crunchy walnuts, with a beautiful balance of cinnamon, ginger, and nutmeg to round it off.
- 2 large eggs
- 1¼ cups sugar
- 2 teaspoons vanilla extract
- 3 cups zucchini - grated
- ¾ cup butter - melted
- 2¾ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 2½ teaspoons cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon nutmeg
- 1 cup walnuts
Preheat oven to 350 F / 180 C and grease muffin pans.
Wet ingredients: Beat eggs, mix in sugar and vanilla extract. Stir in grated zucchini and melted butter.
Dry ingredients: Mix flour, baking powder, baking soda, cinnamon, ground ginger, nutmeg, and salt together in a separate bowl.
Combine wet and dry ingredients, adding walnuts at this point.
Fill muffin cups distributing batter equally amongst cups. Fill close to the top.
Bake on the middle rack until golden brown, and top of muffins bounce back when you press on them, for about 20-30 minutes.
Test with a toothpick.
Cool on a wire rack in pans for 5 minutes.
Remove from pans, let cool for 20 minutes.
Prepared, tried, and tested Ursula Andrews
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Amount Per Serving Calories 368Total Fat 18gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 9gCholesterol 62mgSodium 295mgCarbohydrates 46gFiber 2gSugar 22gProtein 6g
Please note, I am not a nutritionist. All nutrition information on this blog, EsmeSalon, has been calculated by using an online calculator and is intended for information and guidance purposes only. If the nutrition information is important to you, please be advised that you should consider calculating it yourself, using your preferred tool.
The word is first found in print in 1703, spelled moofin; it is of uncertain origin but possibly derived from the Low German Muffen, the plural of Muffe meaning a small cake, or possibly with some connection to the Old French moufflet meaning soft, as said of bread.
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