Yesterday, on my last day off, I made zucchini muffins for breakfast! They were okay but not nearly as good as my Grandpa Norm's recipe for zucchini bread....but it was too early in the morning to convert recipes. Even Mr. Lawyer noticed right away that it was not Grandpa's recipe....yikes! Guess I learned my lesson. Once you give a boy the best you can't go back!
(from Taste of Home)Ingredients:
3/4 cup all-purpose flour
1/2 cup sugar
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cinnamon (I doubled this)
1/4 cup canola oil
1 cup finely shredded unpeeled zucchini
1/2 cup chopped walnuts
1/4 cup dried currants or chopped raisins
1. In a bowl, combine the first six ingredients. Combine the egg and oil; stir into dry ingredients just until moistened. Fold in the zucchini, walnuts and currants.
2. Coat muffin cups with cooking spray or use paper liners; fill three-fourths full with batter. Bake at 350° for 22-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Yield: 6 muffins.