Zucchini Muffins

Zucchini Muffins
Photo by www.myrecipes.com

Ingredients

  • ½ cup Shedd's Spread Country Crock Omega Plus
  • ¼ teaspoon salt
  • 1 container (6 oz.) nonfat vanilla yogurt (3/4 cup)
  • 2 cups 2 cups grated zucchini, drained on paper towels (about 2 medium zucchini)
  • 2 cups 2 cups grated zucchini, drained on paper towels (about 2 medium zucchini)
  • 1 container (6 oz.) nonfat vanilla yogurt (3/4 cup)
  • ¾ teaspoon ground cinnamon
  • + 13 more ingredients
    • ½ teaspoon baking soda
    • 1 teaspoon baking powder
    • 2 cups all-purpose flour
    • ¼ teaspoon salt
    • 2 eggs
    • ¾ cup sugar
    • ¾ cup sugar
    • ½ cup Shedd's Spread Country Crock Omega Plus
    • 1 teaspoon baking powder
    • 2 eggs
    • 2 cups all-purpose flour
    • ½ teaspoon baking soda
    • ¾ teaspoon ground cinnamon

Preheat oven to 400°. Line 18-cup muffin pan with paper cupcake liners; set aside. In medium bowl, combine flour, baking powder, cinnamon, baking soda and salt; set aside. In large bowl, with electric mixer, beat Shedd's Spread Country Crock® Omega Plus with sugar until light and fluffy, about ...

View full recipe at My Recipes

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