Foody Friday

Foody Friday

Christmas just being over, I find it hard to be creative for desserts - the sight of dessert just makes me feel .... well very full.  So, Nixie and I whipped up these 'cupcakes'.  If the word, 'cupcake' scares you then call them muffins.  It really doesn't matter because in the end - they are delicious and full of goodness.   Plus,  I do have a red-ribbon from the Agricultural Fair saying that at least one judge enjoyed them!

Sweet Zucchini Cupcakes

• 1 1/2 cups all-purpose flour
• 1 cup packed dark-brown sugar
• 2 teaspoons baking powder
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 cup coarsely chopped pecans or walnuts  (OPTIONAL)
• 1 zucchini (10 ounces), coarsely grated (1 1/2 cups)
• 1/3 cup vegetable oil
• 2 large eggs, lightly beaten
• 1/2 teaspoon pure vanilla extract
• Cream Cheese Frosting (OPTIONAL)

1. Preheat oven to 350 degrees. Line muffin tin with paper liners. Set aside.
2. Mix together flour, brown sugar, baking powder, cinnamon, salt and nuts.
3. In another bowl, combine zucchini, oil, eggs, and vanilla.
4. Add to flour mixture, and mix just until combined (do not over mix).
5. Divide batter evenly among cups.
6. Bake until a toothpick inserted in the center of a cupcake comes out clean, 30 to 40 minutes.
7. Cool in tin on a wire rack for 10 minutes; turn cupcakes out, right side up, and cool completely.
8. Frost if you wish.
9. Enjoy!

Remember to post your recipes below so that we can enjoy them too:)