ZUCHINNI MUFFINS

Zucchini Muffins

Ingredients:

3 cups All-Purpose flour 2 cups shredded

1 tsp. Salt Zucchini

1 tsp. Baking Soda 3 Eggs

1/4 tsp. Baking Powder 2 cups Sugar

1 tsp. Cinnamon 1 cup Vegetable Oil

1Tbsp. Vanilla

Directions:

Grease or spray 24 non-stick muffin cups. Set oven racks to positions # 2 & 4; preheat oven to 350 degrees.
Measure Flour, Salt, Baking Soda and Cinnamon; mix together in a medium bowl and set aside.
Beat Eggs with paddle beater in electric mixer just until well blended.
Slowly add the Sugar and continue beating until all the Sugar is beaten in.
Lower speed to #1 and gradually add the Oil; turn speed back up to high and continue beating until well blended.
Add the shredded Zucchini and Vanilla; mix at low speed until well combined.
Slowly add the Flour mixture to the Egg mixture while still beating at low speed. When all of the ingredients have been well-combined, pour into the greased pans and bake for 20-25 minutes or until a toothpick inserted in the middle comes out clean and dry.
Cool on rack for 5-10 minutes; turn pans over onto the cooling rack. The muffins should come right out. If not, gently tap the pan on the side.
Serve with Honey Butter.