butterscotch zucchini muffins

Name: butterscotch zucchini muffins
Prep time: 15 min
Cook time: 20 min
Yield: 12
Cuisine: American
Ingredients: 2 cup(s) zuchini shredded with the skin on; 3 - eggs; 1/2 cup(s) sugar; 1/2 cup(s) brown sugar; 2 teaspoon(s) vanilla; 1 cup(s) oil; 1 cup(s) combination of heath, butterscotch chips; 1 box(es) instant butterscotch pudding; 3 cup(s) flour; 1 teaspoon(s) salt; 1 teaspoon(s) soda; 1/2 teaspoon(s) baking powder

(1 RATING)

64 Pinches

c g

cb, IA

Updated on Sep 12, 2011

i have company coming for a few days and she loves carmel so i made thise up. hope she likes them.

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prep time 15 Min

cook time 20 Min

method Bake

yield 12 to 24 muffins

Ingredients

2 cups zuchini shredded with the skin on
3 - eggs
1/2 cup sugar
1/2 cup brown sugar
2 teaspoons vanilla
1 cup oil
1 cup combination of heath, butterscotch chips
1 box instant butterscotch pudding
3 cups flour
1 teaspoon salt
1 teaspoon soda
1/2 teaspoon baking powder

How To Make butterscotch zucchini muffins

Step 1

after shredding the zuchini, drain, pat dry as much as you can. add the eggs, sugars, van, oil. in another bowl add the dry ingredients. mix the two together. fold in the chip combination. bake at 350 until toothpich comes out clean. depending on using a loaf pan, small muffin tin or the large calorie does not count size.

Step 2

i used a combination of butterscotch chips, heath chips and choc heath chips. nuts would work too. i am going to try mini choc chips next time.
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