I cannot fail. It’s true. Ask anyone.
Tonight, I learned. Big time.
Three minutes later, it had imploded!
|The pie. So pretty!|
Zucchini Muffins with Nutella Swirl
Yield: 12 muffins
(Attempted June 26, 2011. Ended up on the oven, not in my belly. Will try again.)
1 ½ cup all-purpose flour
½ tsp. salt
½ tsp. baking soda
1 tsp. baking powder
½ tsp. cinnamon
1 stick (1/2 cup) butter, softened
¾ cup sugar
1 extra large egg
1 cup grated zucchini
Zest of one lemon
½ cup Nutella
Preheat the oven to 350 degrees F. Line a 12 cup muffin tin with paper liners.
In a large bowl, combine the flour salt, baking soda, baking powder and cinnamon. Whisk well.
Using an electric mixer, cream the butter and sugar together until light and fluffy. Scrape the bowl and add the egg; beat in.
Slowly add the dry mixture to the wet mixture until just combined.
Stir in the zucchini and lemon zest.
Use a ¼ cup scoop to evenly distribute the batter between the muffin liners. They should be 2/3 full.
Dollop 1 teaspoon of Nutella on top of each scoop of batter and swirl with a toothpick.
Bake for approximately 15-20 minutes. Check the centers with a toothpick. The toothpick should come out clean before removing the muffins from the oven.
VariationsThis recipe can be made in two loaf pans. Bake for 35-50 minutes.
IF you do this...follow the part that says SPLIT...
(I got this recipe from A Spicy Perspective)