Post by wilderness on Aug 1, 2023 8:03:04 GMT -5
Butter Rum Zucchini Muffins-Tammy
3 large eggs
1 ¼ c. sugar
1 c. oil
1 t. vanilla
2 t. butter extract
1 ½ t. rum extract
2 c. unpeeled, shredded zucchini
3 c. flour
1 small box instant vanilla pudding mix
1 t. baking soda
½ t. baking powder
1 t. salt
11 oz butterscotch chips
Preheat oven to 350*. Grease 12 jumbo or 24 regular muffin tins, set aside. Shred zucchini; place in a metal strainer to drain juice. In a large bowl, whisk eggs, sugar, oil, and all extracts. Squeeze excess moisture from zucchini. Add to egg mixture. In a medium bowl, whisk together flour, pudding, soda, powder, salt. Stir in chips. Mix dry ingredients with wet. Stir only until combined. Don’t overmix. Divide mixture into tins. Top with additional sugar. Bake 25-30 minutes for jumbo muffins; 15-20 minutes for regular. Let cool 5 minutes then remove from pan to cool on wire rack.
3 large eggs
1 ¼ c. sugar
1 c. oil
1 t. vanilla
2 t. butter extract
1 ½ t. rum extract
2 c. unpeeled, shredded zucchini
3 c. flour
1 small box instant vanilla pudding mix
1 t. baking soda
½ t. baking powder
1 t. salt
11 oz butterscotch chips
Preheat oven to 350*. Grease 12 jumbo or 24 regular muffin tins, set aside. Shred zucchini; place in a metal strainer to drain juice. In a large bowl, whisk eggs, sugar, oil, and all extracts. Squeeze excess moisture from zucchini. Add to egg mixture. In a medium bowl, whisk together flour, pudding, soda, powder, salt. Stir in chips. Mix dry ingredients with wet. Stir only until combined. Don’t overmix. Divide mixture into tins. Top with additional sugar. Bake 25-30 minutes for jumbo muffins; 15-20 minutes for regular. Let cool 5 minutes then remove from pan to cool on wire rack.
