Zucchini Muffins

Recipe via: Monica Bell

A very lovely and moist muffin

Bake 15 min - makes 18 muffins

2 1/4 cups all-purpose flour

1 cup white sugar

2 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg

1/2 teaspoon salt

1/2 cup shortening

1/4 cup sour milk (you can made it with 1 TBSP vinegar/ cup of milk)

2 eggs, lightly beaten

1 1/2 cups shredded zucchini

1 teaspoon vanilla extract

1/2 cup chopped walnuts

1/4 cup brown sugar

1/2 c chocolate chips (optional)

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a muffin pan, or use paper liners.

2. In a large bowl, combine flour and sugar. Stir in baking powder, baking soda, cinnamon, nutmeg and salt. Cut in shortening until mixture resembles coarse crumbs. Make a well in the center, and pour in milk, eggs, zucchini and vanilla. Fold in walnuts. Fill muffin cups 2/3 to 3/4 full. Sprinkle tops with brown sugar.

3. Bake in the preheated oven for 15 to 20 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool.