Pecans in the freezer and a couple of zucchini that were on the brink topped the list.
After some careful consideration, this is what I made...
|Zucchini-Pecan Muffins ready to serve|
Yield: 12 muffins
2 large eggs
3/4 cup to 1 cup sugar (depending on your sweet-tooth level)
2 tsp. vanilla extract
2 c. (packed) grated fresh zucchini
1/4 cup vegetable oil
1/2 cup unsweetened applesauce
2 3/4 c. all-purpose flour
1 tsp. baking soda
1 tsp. baking powder
2 tsp. cinnamon
1/4 teaspoon salt
1 cup pecans, chopped (optional)
1. Preheat the oven to 350°F.
2. Beat the eggs in a large bowl. Mix in the sugar and vanilla extract. Stir in the grated zucchini, oil and applesauce.
3. In a separate bowl, whisk the dry ingredients: flour, baking soda, baking powder, cinnamon, and salt until combined.
4. Sift the dry ingredients into the egg-zucchini mixture without over-mixing. Fold-in nuts, if using.
5. Lightly coat each cup in the muffin tin with vegetable oil spray. Use a spoon or small ladle to distribute the muffin batter evenly among the cups, filling them almost to the top.
6. Bake at 350°F on the middle rack until muffins are golden brown, about 20-25 minutes. Insert a wooden toothpick in the center of the largest muffin. When removed, a clean toothpick assures the muffins are done.
|Muffins just out of the oven|