Ingredients:
2 whole Eggs
1 cup Vegetable Oil
1-½ cup Granulated Sugar
2 teaspoons Vanilla Extract
½ teaspoons Almond Extract (optional)
2 cups Unpeeled, Grated Zucchini
10 ounces, weight Jar Maraschino Cherries, Drained, Rinsed And Coarsely Chopped
½ cups Finely Chopped Pecans Or Walnuts (optional)
3 cups All-purpose Flour
1 teaspoon Baking Powder
¼ teaspoons Baking Soda
1 teaspoon Salt
3-½ ounces, weight Box Instant Vanilla Pudding Mix
Directions:
Preheat oven to 350 degrees. Line pan with muffin liners.
In a large bowl, combine eggs, oil, sugar, vanilla, almond extract (if using), zucchini, cherries and nuts (if using); mix well.
In a separate bowl, whisk together flour, baking powder, baking soda, salt and dry pudding mix; add to the zucchini mixture and stir just until combined.
Pour batter into muffins cups.
Bake at 350 degrees for 35 to 40 minutes or until toothpick inserted into the center comes out clean.
Gee Linda, I wish I had your patience for baking and cooking like you do. These muffins look so good. Nowadays, the faster I can cook is the best way for me. Unless I get in the mood to cook, then I make enough for a few meals. I will feast my eyes on your recipes
ReplyDeleteYou have the kids, I have my kitchen. It's something to make me happy and 95% of the time I give the baked goods away. I need to be in the kitchen, it my therapy. Your love and hugs from your family is all that matters.
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