Zucchini Spice Muffins| Christy Rost
- 1/2 cup unsalted butter, softened
- 1 cup plus 2 tablespoons sugar
- 2 eggs
- 1 1/2 cups shredded zucchini squash
- 2 cups flour
- 1 1/4 teaspoons cinnamon
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon salt
- 1/2 teaspoon freshly grated nutmeg
- 1/4 teaspoon allspice
- 1/4 teaspoon ground cloves
- 3/4 cup 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.