Zucchini Spice Muffins

Christy Rost

½cup unsalted butter, softened
1cup plus 2 tablespoons sugar
1 ½cups shredded zucchini squash
2cups flour
1 ¼teaspoons cinnamon
1teaspoon baking powder
¼teaspoon baking soda
1teaspoon salt
½teaspoon freshly grated nutmeg
¼teaspoon allspice
¼teaspoon ground cloves
¾cup milk

Preheat oven to 375 degrees. In the large bowl of an electric mixer, cream the butter and the sugar until the mixture is light. Add the eggs and zucchini and beat well; set aside.

In a medium bowl, stir together the flour, cinnamon, baking powder, baking soda, salt, nutmeg, allspice, and cloves until thoroughly blended. Gradually stir the flour mixture into the creamed mixture, alternating with the milk, until the batter is smooth and thick.

Line muffin tins with paper liners or spray with nonstick vegetable spray. Fill each cup 2/3 full of batter. Bake in a preheated oven 20 to 23 minutes, or until a cake tester comes out clean when inserted into the center of a muffin. Immediately remove muffins from tins so prevent them from becoming soggy and place them on wire racks. Serve the muffins warm or at room temperature.

Recipe makes 18 muffins.

Category: Breads & Pastries