Muffin Madness

I know a few weeks ago I was talking about the summer garden and how it can get out of control quickly. Some things produce wildly and you can't eat it all before it goes bad. There is always the option of freezing it and using it later which has been done. I like to make things dishes and then freeze them that way all you have to do is thaw and heat up. Here's what I been making with all that zucchini:

3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
3 teaspoons ground cinnamon
3 eggs
1 cup vegetable oil
2 1/4 cups white sugar (you can also use Splenda)
3 teaspoons vanilla extract
2 cups grated zucchini
1 cup chopped pecans

1. Grease muffin tins. Preheat oven to 350 degrees.

2. Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.

3. Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into muffin tins.

4. Bake for 30 minutes, or until tester inserted in the center comes out clean. Cool on rack for 20 minutes.

I store them in freezer bags and just get a few out at a time.

Love & Later -

Allie