| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
Indian |
Muffins |
18 |
Servings |
INGREDIENTS
| 3 |
|
Eggs |
| 1 |
c |
Oil |
| 1 2/3 |
c |
White sugar (or less) |
| 1/3 |
c |
Brown sugar |
| 2 |
c |
Grated zucchini |
| 3 |
c |
Sifted flour |
| 1 |
ts |
Soda |
| 1/4 |
ts |
Baking powder |
| 3 |
ts |
Cinnamon |
| 1 |
ts |
Salt |
| 1/2 |
c |
Chopped walnuts |
INSTRUCTIONS
FROM: Indian Valley Elem School, Walnut Creek, CA
Beat eggs until light and foamy; add sugar, oil and zucchini. Blend well
with spoon. Mix dry ingredients and add to egg mixture; blend well. Add
nuts. Put in greased muffin tins. Bake at 325~ for 20 minutes (or 2 bread
loaves for 1 hour).
Makes 18 large muffins.
A Message from our Provider:
“Let us thank God heartily as often as we pray that we have His Spirit in us to teach us to pray. Thanksgiving will draw our hearts out to God and keep us engaged with Him; it will take our attention from ourselves and give the Spirit room in our hearts. #Andrew Murray”