Monday, August 22, 2016

Zucchini Muffins

So this is a triple batch because I wanted to be able to use an entire package of chocolate chips and I like to freeze muffins, so I like big batches.  It should have made 3 dozen, but I didn't get that many. 
 
Modified from Taste of Home

4 1/2 cups flour
2 1/4 cups sugar
3 tsp baking soda
2 tsp cinnamon (Ray thought this was too much, I might try leaving it out next time)
 1/2 tsp salt
3 eggs, lightly beaten
1 1/2 cups oil
3/4 cup milk
3 tbsp lemon juice
3 tsp vanilla
3 cups shredded zucchini
1 pkg (12 oz) semi-sweet chocolate chips (they said mini, which I didn't have, but I plan to do that in the future as I think it will be a better ratio)
1 cup chopped nuts (if you want...I left out for most of them but put in some macadamia nuts I was trying to use up I the last batch.....the recipe said walnuts)

Combine flour, sugar, baking soda, cinnamon and salt.  Beat the egg, oil, milk, lemon juice and vanilla separately.  Stir into the dry ingredients until moistened.  Fold in zucchini and chocolate chips (and nuts if using them).  Fill muffin pans 2/3 full. 

Bake at 350 for 25-30 minutes. 

Makes 2-3 dozen. 

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