PLEASE NOTE: This is actually a post that is about a year old that I took off my family blog. I just love these muffins so much and wanted to share the recipe!!
Our muffin this week is the Zucchini Macadamia Muffin. Just Benjamin helped with it this week....while JonJon snoozed away. Our goal is to bake muffins every Monday and share a batch with friends and another with someone we don't know very well (maybe a new neighbor or whatever).
Master egg-cracker....look at the intensity in the expression!
Grating Zucchini....I fell in love with zucchini bread when I was in college and went to Hickory Street Cafe way too much with all of my friends. We all just got the Zucchini Bread sandwich...two pieces of the bread encasing a whole lot of cream cheese. Um, wow.
These muffins turned out pretty yummy!
Zucchini Macadamia Muffins
2 cups grated zucchini (about 2 zucchini)
1 cup granulated sugar
1 cup packed light brown sugar
1 cup vegetable oil
3 large eggs
3 cups all-purpose flour
1 teaspoon kosher salt
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 (heaping) tablespoon cinnamon
1 cup chopped macadamia nuts
1/2 teaspoon almond extract
Preheat oven to 350 degrees. Line 3 dozen muffin (spots?) in tins with paper liners.
Combine zucchini, sugars, oil, and eggs in a large bowl and mix until combined. Add dry ingredients and mix well. Fold in nuts and extract. Divide batter between muffin (spots?). Bake until a tester inserted in the middle of each loaf comes out clean, about 20 minutes. Cool 10 minutes on wire rack. Remove from tins to storage...or to tummy. Makes 3 dozen.
Linking up to So Sweet Sunday, Muffin Mondays, Your Recipe, My Kitchen, Mouthwatering Mondays, Melt-in-your-Mouth Mondays, Tempt My Tummy Tuesday