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ZUCCHINI PECAN MUFFINS
Makes 12
1 1/2
cups flour
3/4 cup sugar
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 cup oil
1/4 cup milk
1 teaspoon vanilla
1 egg
1 cup shredded zucchini
1/4 cup chopped pecans
1/4 cup
currants
Preheat oven to 350 degrees.
Grease bottoms only of 12
muffin cups.
Lightly spoon flour into measuring cup; level off. In large
bowl, combine flour, sugar, soda, salt and cinnamon; blend well.
Stir in
oil, milk, vanilla and egg.
Fold in zucchini, pecans and currants. Bake for
25 to 30 minutes or until toothpick inserted in center comes out clean.
Cool 5 minutes. Remove from pan. Transfer muffins on a rack to cool. Serve
warm or cool.
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