Apple pecan zucchini muffins
1 largezucchini, peeled and shredded
1 largegreen apple
1 1/2 cbrown sugar, firmly packed
1 tspvanilla extract
1/2 tspground cinnamon
1/2 tspground nutmeg
3 cself rising flour
1 1/2 cchopped pecans
How to Make Apple pecan zucchini muffins
- Preheat oven 375`
peel your zucchini and apple, in a Large bowl shred both items.
in a separate bowl beat your eggs until smooth.
- add the eggs, cinnamon, nutmeg and vanilla to the apple zucchini mixture and give it a good stir.
- set aside 1/2 tsp of the flour, add the remaining flour to the zucchini and mix in thoroughly.
- add 1/2 tsp of flour to a bowl or small jar with a lid and then add the pecans. Gently shake or stir the pecans until they have a good coat of flour on them so they do not sink to the bottom once mixed in. (optional: I add an extra 1/2 tsp of cinnamon and nutmeg to the pecans while I'm mixing them just to give it some more punch)
- spray a 12 count muffin tin with non stick cooking spray and drop mix in each tin with a 1/4 cup measuring cup. Bake for 30 mins.
Remove the muffin tin and let cool slightly before transferring to a cooling rack.
Re-spray your muffins tins and repeat.
(BAKING HINT): to get the most of your mix spray your measuring cup with non stick spray and the batter will slide right out of it and not stick to the cup