Zucchini Muffins

from Lorna Turley

This recipe makes 3 dozen regular sized muffins, but you can easily reduce it by half.

Mix well with whippers:

3 cups fresh grated zucchini  (drain any excess fluid)

2 cups granulated sugar

6 eggs, beaten

3/4 cup vegetable oil

4 tsp. vanilla

12 oz. Buttermilk ( I add 3 tabls. of vinegar to 1 can of evaporated milk and set it aside for a few minute so it can curdle because I never have buttermilk on hand.)

Add to wet ingredients and mix briefly:

3 cups flour

1 cup bran flakes (I've used raisin bran cereal and it also works great.)

2 tsp. baking soda

2 tabls. baking powder

4 tsp. cinnamon (I left this out of the muffins you tasted because Chontel is allergic.)

1 tsp. salt

Garnish - 1 cup chopped nuts and turbinado sugar

Fill regular sized, papered, muffin tins 3/4 full and garnish with chopped nuts of your choosing, then sprinkle 1/2 tsp. Turbinado Sugar over each muffin.  

Bake at 360' for 12 minutes, then turn oven down to 340' for an additional 2-4 minutes - or until a toothpick comes out clean. 

Let the muffins cool on a rack so they don't get soggy, or eat while warm.