Zucchini Muffins

It's still a bit too hot for allllll the Fall baking BUT I did bake up some zucchini muffins over the weekend and they were too good not to share ;) 

 

What You'll Need...

- 1 3/4 cups flour 

- 1 teaspoon baking powder

- 1/2 teaspoon baking soda

- 1/2 teaspoon salt

- 1 1/2 teaspoon cinnamon

- 1/4 teaspoon nutmeg

- 1/2 cup vegetable oil

- 1/2 cup sugar

- 1/3 cup brown sugar

- 2 large eggs, room temperature

- 2 teaspoons vanilla extract

- 2 Tablespoons milk

- 1 3/4 cups shredded zucchini

What You'll Do...

1) Whisk the flour, baking powder, baking soda, salt, cinnamon, and nutmeg together in a large bowl.

2) In another bowl, whisk the oil, granulated sugar, brown sugar, eggs, vanilla, and milk together.  Whisk in the shredded zucchini.  Pour the wet ingredients into the dry ingredients and whisk or stir until just combined.

3) Preheat the oven to 425 degrees, line a muffin-tin with liners and then spoon the batter into the muffin cups. 

4) Bake for 5 minutes at 425 degrees, then, keeping the muffins in the oven reduce the heat to 350 degrees and keep baking for another 15 minutes.  

5) Let them cool a bit but make sure you enjoy at least one while it's warm.