Morning Muffins
Zucchini Muffins
A terrific way to use up the extra zucchini in your garden and get some added greens.
Preparation Time:
Preparation Time: 15 minutes
Ingredients:
| 1/3 cup | Gay Lea butter, melted and cooled | 75 mL |
| 1/3 cup | Gay Lea sour cream | 75 mL |
| 3/4 cup | granulated sugar | 175 mL |
| 2 | eggs | 2 |
| 1 tsp | vanilla | 5 mL |
| 2 cups | all purpose flour | 500 mL |
| 1 tsp | each baking soda and baking powder | 5 mL |
| 1/2 tsp | salt | 2 mL |
| 2 cups | shredded zucchini (about 2 zucchini) | 500 mL |
| 1/2 cup | chocolate chips, raisins or walnuts (optional) | 125 mL |
Instructions:
In large bowl, whisk together melted butter, sour cream, eggs, sugar, and vanilla.
In separate bowl, combine flour, baking soda, baking powder, and salt. Stir butter mixture along with zucchini into flour mixture, stirring just until moistened. Fold in chocolate chips, if using.
Bake in centre of 375F (180C) oven for about 20 minutes or until golden and tops spring back when
lightly touched. Let cool in pan on rack for 5 minutes before removing from pan.
Makes 12 muffins.
Bake in centre of 375F (180C) oven for about 20 minutes or until golden and tops spring back when
lightly touched. Let cool in pan on rack for 5 minutes before removing from pan.
Makes 12 muffins.