zucchini muffins

bakers of all kinds have tried to tell me

secrets for getting rid of a muffin top.

of course, i am referring to the top 1/4 of your

cupcake or muffin that puffs out on the top and sides.

(no, not this kind...)

but i have a confession... i love a muffin top

i purposely fill my muffin and cupcake tins with slightly too much batter,

just so that they will have the perfect muffin top. not too much, not too little.

recipe via simply recipes

ingredients

3 cups grated fresh zucchini

(about 2 large)

2/3 cup melted unsalted butter

1 1/3 cup sugar

2 eggs, beaten

2 teaspoons vanilla

2 teaspoons baking soda

Pinch salt

3 cups all-purpose flour

2 teaspoons cinnamon

1/2 teaspoon nutmeg

1 cup walnuts (optional)

1 cup raisins or dried cranberries (optional)

directions

1. Preheat the oven to 350 degrees

2. in a large bowl combine the sugar, eggs, and vanilla. 

stir in the grated zucchini and then the melted butter. 

3. in a separate bowl, mix together the flour,

baking soda, nutmeg, and cinnamon. 

stir these dry ingredients into the zucchini mixture.

4. stir in walnuts, raisins or cranberries if using.

5. coat each muffin cup with a little baking spray. 

use a spoon to distribute the muffin dough equally among the cups,

filling the cups up completely.

6. bake on the middle rack until muffins are golden brown,

and the top of the muffins bounce back when you press on them, about 25 minutes.

test with a long toothpick to make sure the center of the muffins are done.

set on wire rack to cool for 5 minutes.

remove muffins from the tin let cool another 20 minutes.

7. enjoy!!! :)

these were awesome. wouldn't change a thing :)