Zucchini Yogurt Muffins

IMG_9807Hello Morning Muffin Eaters–  It’s summer and I still have that baking itch– So let’s crank up the stove early, before it gets hotter around here.  Morning muffins.  That should do it.  These friendly little muffins are a good start to a summer morning.  Enjoy!

2 small zucchini
2 cups flour
3/4 cup sugar
1 1/2 tsp. baking powder
1/2 tsp. salt
2 eggs
1/3 cup canola oil
3/4 cup unflavored yogurt
3/4 cup milk
1/2 cup walnuts, chopped*

Grate the zucchini with the large holes of a box grater– should make about 2 cups.

Stir together the flour sugar,baking powder and salt.  Then mix in the eggs, oil, yogurt and milk.  Finally fold in the zucchini and nuts.

Spoon the batter into muffin tins lined with paper liners** and pop them into the oven at 350 degrees for 20 to 25 minutes until they are golden and firm to the touch.

Lovely warm with butter and honey– or leftovers toasted crisp in the toaster the next day.

*1/2 cup nuts is fine– I like more.  It just depends on how “nutty” you are.
** If you live in socal, Sprouts sells the best muffin paper liners.  They are a nice neutral brown and like waxed paper, so they never stick to your baked goods.



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