Tuesday, April 7, 2009

Zucchini Nut Muffins

I started making these muffins for my husband to eat on the go in the morning.  When Hayden asked to try some, I gave him a bite and they have become his favorite treat.  This recipe makes about 30 muffins but the stay fresh for a while if you cover them with plastic wrap.

Zucchini Nut Muffins

3 1/4 cup of all-purpose flour
1 /12 tsp of salt
1 tsp of ground nutmeg
2 tsp of baking soda
1 tsp of  cinnamon
3 cups of sugar
1 cup of vegetable oil
4 eggs, beaten
2 cups of grated zucchini (about 3)
1 tsp of lemon juice
1 cup of chopped pecans (omit if your little one is not ready for nuts)

Preheat oven to 350.

1. Mix dry ingredients.
2. Mix wet ingredients in mixer.  
3. Slowly add dry ingredients, fold in nuts.
4. Bake with muffin cups four about 35 to 35 min, until toothpick comes out dry.

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