Zucchini Nut Muffins
|Granulated sugar||1 Cup (16 tbs) (250 Milliliter)|
|Vanilla||1⁄2 Teaspoon (2 Milliliter)|
|Vegetable oil||1 Cup (16 tbs) (250 Milliliter)|
|Grated zucchini||2 Cup (32 tbs), unpeeled (500 Milliliter)|
|All purpose flour||3 Cup (48 tbs) (750 Milliliter)|
|Baking powder||1 1⁄2 Teaspoon (7 Milliliter)|
|Baking soda||1 Teaspoon (5 Milliliter)|
|Salt||1 Teaspoon (5 Milliliter)|
|Cinnamon||1 Teaspoon (5 Milliliter)|
|Chopped walnuts||1 Cup (16 tbs) (250 Milliliter)|
With electric mixer, beat together eggs, sugar and vanilla for 2 minutes.
Gradually pour in oil and beat for 2 minutes.
Blend in zucchini.
In large bowl, combine flour, baking powder, soda, salt and cinnamon; blend well.
Stir in nuts.
Using wooden spoon or fork, stir in egg mixture just until moistened.
Spoon batter into paper lined muffin cups, filling each to top of liner.
Bake in 375Â°F (190Â°C) oven for 25 to 30 minutes or until firm to the touch.