These moist muffins are a great snack any time of the day.
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1 1/2 cups all-purpose flour
1 cup sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup Land O Lakes® Butter, melted
2 large Land O Lakes® Eggs
1 medium (2 cups) zucchini, shredded
Land O Lakes® Butter with Canola Oil
Heat oven to 350°F. Place paper baking cups into 12 muffin pan cups; set aside.
Combine flour, sugar, baking powder, baking soda, cinnamon and salt in bowl; mix well. Combine melted butter and eggs in bowl; stir into flour mixture just until moistened. Stir in zucchini.
Fill prepared muffin pan cups three-fourths full with batter. Bake 22-25 minutes or until toothpick inserted into center comes out clean. Cool 5 minutes in pan; remove to cooling rack.
Serve muffins with Butter with Canola Oil.
What do you do when life gives you piles of fresh green vegetables? Start baking, of course. Zucchini makes cakes, muffins and breads naturally moist and delicious.