Zucchini Muffins From Vicki Delany #ChristmasBreakfast #recipe

I’m going to be travelling for more than a month before Christmas so I have to get my holiday baking done super early.  As my grandchildren will be with us for Christmas this year, I wanted to get plenty of muffins into the freezer for us to bring out not only for Christmas breakfast but over the week before.

As per the recipe, which I got from Canadian Living magazine, I sprinkled the shredded zucchini on the top for a splash of colour.  If you think that will turn off little kids, you can leave that part out.

Zucchini Muffins

Ingredients:

•  3 cups shredded zucchini (about 2 small or 1 large)
•  2 cups alI-purpose flour
•  2 teaspoons baking powder
•  1 teaspoon baking soda
•  1/2 teaspoon salt
•  2 eggs
•  1/2 cup  plain yogurt
•  1/3 cup canola oil
•  1/2 cup packed brown sugar
•  1/2 cup granulated sugar
•  1 teaspoon vanilla
•  2/3 cups chopped toasted walnuts 

Directions:

Preheat oven to 375°F.   Prepare 12-cup muffin pan.

Squeeze zucchini by handfuls over colander set in sink to remove water.

In bowl, whisk together flour, baking powder, baking soda and salt.

In large bowl, whisk together eggs, yogurt, oil, brown sugar, granulated sugar and vanilla until smooth. Stir in zucchini, reserving 1/4 cup. Stir in flour mixture just until combined; stir in walnuts.

Divide batter among prepared muffin cups. Sprinkle reserved 1/4 cup zucchini over top. Bake until tops are golden brown and cake tester inserted in centre comes out clean, about 28 minutes. Let cool in pan on rack for 10 minutes. Remove from pan; let cool completely.

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