Zucchini Muffins
Author: 
Serves: yields 12 muffins
 
Ingredients
  • 1 large egg
  • 1 cup milk
  • ½ cup olive oil
  • 2 cups all-purpose flour
  • ¼ cup light brown sugar
  • 1 tbsp baking powder
  • 1 tsp ground cinnamon
  • ½ cup shredded zucchini (about 1 small zucchini)
  • coarse sugar (optional)
Instructions
  1. Preheat the oven to 400 degrees. Line a 12-slot muffin tin with muffin liners. If using paper liners, spray each one lightly with cooking oil spray to prevent sticking. Set aside.
  2. In a large bowl, whisk together the egg, milk and oil. Add the flour, sugar, baking powder and cinnamon. Stir until smooth, about 1 minute, and then let sit for 10 minutes. Stir in the shredded zucchini.
  3. Divide the batter evenly among the 12 muffin liners. If desired, sprinkle the tops with coarse sugar.
  4. Slide the muffin tin into the preheated oven and bake for 18-20 minutes until golden. A toothpick inserted into the center of the muffins should come out cleanly.
  5. Remove from the oven. These can be enjoyed immediately, or stored in an airtight container for up to five days.
Recipe by Maine Course at http://mainecourse.bangordailynews.com/2017/08/08/recipes/zucchini-muffins/