BUTTER RUM ZUCCHINI TEXAS SIZED MUFFINS

Ingredients:

3 large eggs

1 1/4 c. granulated sugar

1 c. canola OR vegetable oil

1 tsp. vanilla extract

2 tsp. butter extract

1 1/2 tsp. rum extract

2 c. unpeeled, shredded zucchini

3 c. all-purpose flour

1 (4 serving size) pkg. vanilla instant pudding mix

1 tsp. baking soda

1/2 tsp. baking powder

1 tsp. salt

1 (11 oz.) pkg. butterscotch chips

Raw sugar for sprinkling over tops of muffins

Preheat the oven to 350 degrees.  Grease 12 jumbo OR 24 regular size muffin cups or spray them with nonstick cooking spray; set aside.

Shred the zucchini using the large whole side of a box grater. Place the shredded zucchini in a mesh strainer to drain; set aside while assembling the other ingredients.

In a large bowl, whisk together the eggs, sugar, oil and vanilla, butter and rum extract until well blended.

With your hands (or a potato ricer-it works great for this), squeeze the excess moisture out of the shredded zucchini, then stir it into the egg mixture.

In a medium bowl. whisk together the flour, pudding mix, salt, baking soda, baking powder; stir in the butterscotch chips. Add the flour mixture to the egg/zucchini mixture and stir just until combined.

Divide the batter between the prepared muffin cups-a medium cookie scoop works great for this. Sprinkle the top of each muffin with raw sugar.  Bake @ 350 degrees for 25-30 minutes for the jumbo muffins, 15-20 minutes for the regular muffins, or until a toothpick inserted in the center comes out clean.

Let cool in the pans on a wire rack for 5 minutes; run a butter knife around the edge of each muffin-don't wait too long or the butterscotch chips will cool and cause the muffins to stick to the muffin cups.  Gently lift the muffins out of the pans to a wire rack to cool completely.  Makes 12 jumbo muffins or 24 regular muffins.

This is one of Carol's recipes.