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These zucchini muffins are sure to please the masses. Great to make ahead for a lazy Saturday breakfast treat!
1 1/2 cups all-purpose flour
1/2 tsp baking soda
1/4 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
1 cup sugar
1/2 cup oil
1/2 tsp vanilla extract
1/2 cup Sour Cream
1 cup shredded zucchini
Struesel Topping (optional):
2 tblsp butter
1/4 cup sugar
3 tblsp all-purpose flour
Preheat oven to 350 degrees F. Lightly grease one regular-sized muffin tray.
In a large bowl, mix flour, baking powder, baking soda, salt, and cinnamon.
In another large bowl, beat together the sugar and oil. Stir in the egg and vanilla.
Blend the sugar mixture into the flour mixture, adding the sour cream alternatively. Stir only to combine.
Shred the zucchini and fold into the mixture.
Pour batter into prepared muffin tray. Add struesel topping if desired.
Bake muffins for 30 minutes, or until an inserted toothpick comes out clean.
Number of Servings: 12 (76 g per serving)
[Smart Balance addition] – Smart Balance estimates the following nutritional content for this user-created recipe:
Calories 273 kcal
Fat 14 g
Saturated Fat 3 g
Trans Fatty Acid 0 g
Poly Fat 3 g
Mono Fat 7 g
Cholesterol 28 mg
Sodium 186 mg
Carbohydrates 36 g
Dietary Fiber 1 g
Total Sugars 22 g
Protein 3 g