I found this recipe on line but have adapted it to suit my tastes! They are moist and not overly sweet as I cut the sugar amt. I like making mini muffins and this one surprisingly does well with that.
Got many raves about this one from my co-workers!
1 1/3 cup sugar
3 cups flour
2 tsp. baking powder
1/2 tsp. salt
1 tsp. cinnamon
1 Tbsp. lemon zest
1/2 cup milk or sour cream
3 eggs
1/2 cup canola oil
2 tsp. vanilla
2 cups shredded zucchini
2 cups fresh or frozen blueberries
mix dry ingredients in a bowl. Add blueberries and lemon zest. Gently coat in the mixture. Make a well. Add wet ingredients. Mix just till moistened throughout. Spoon into paper lined muffin tins.
CRUMBLE
1/3 cup flour
1/3 cup sugar
1/4 cup butter or margarine
Sprinkle on each muffin.
Bake at 350F for 25 minutes or until when pressed it springs back.
Yield: I would imagine 2 dozen regular sized muffins. I made 4 dozen minis and 7 regular muffins.
I have this old, green, duotang scribler full of recipes that I started collecting in my childhood when I first discovered my love of cooking. This book is now tattered with pages falling out and recipes written on scrapes of paper shoved in among the pages. It is time to rewrite the recipes so thought I would share them with you! You probably will not see picture but you can know these are tried and true recipes!!
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