ZUCCHINI MUFFINS

Got Zucchini? Whether you have a little backyard garden or just a few planters, cooks with home gardens can enjoy the taste of fresh picked zucchini. They are also available in many local supermarkets year round. Whether from your garden or supermarket choose smaller ones with bright colored, blemish-free skins. Refrigerate in plastic bags for no more than 5 days. These yummy muffins are an excellent way to use up your garden overload of zucchini.

1 1/2 c. all-purpose flour
1 c. granulated sugar
1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/2 tsp. ground cinnamon
2 lg. eggs
1/2 c. canola or vegetable oil
2 c. finely shredded, unpeeled zucchini
1 c. chopped walnuts, optional


Preheat oven to 350 degrees F. Line 12-cup muffin pan with paper liners.

In a large bowl, sift the flour, sugar, baking powder, baking soda, salt and cinnamon. Combine the eggs and oil; stir into dry ingredients just until moistened. Fold in the zucchini and walnuts (if using). Fill muffin cups 3/4 full with batter. Bake for 22-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Yields 12 muffins.