(by Shirley McNevich)
1 beaten egg
1/4 cup canola oil
1/4 cup white sugar
1 cup grated zucchini (peel zucchini before grating)
1 tsp. vanilla
1 1/2 cups flour
1/4 tsp. cinnamon
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
In a bowl add beaten egg, canola oil, white sugar, vanilla, cinnamon, baking powder, baking soda and salt--stir until mixed. Add zucchini--stir to mix. Add flour--stir just until moistened. Place cupcake liners in muffin tins. Fill each 2/3 full with batter. Bake at 400 degrees for 15-20 minutes.
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