Makes 12
These magnificent muffins make good use of the summer’s bounty of fresh zucchini.
½ cup sugar
½ stick of butter or margarine
¼ cup molasses
2 eggs
1 ½ cups of grated zucchini
2 cups all-purpose flour
1 tablespoon baking powder
½ teaspoon baking soda
2 teaspoons powdered cinnamon
1 teaspoon ground nutmeg
½ teaspoon powdered ginger
¼ teaspoon powdered clove
2/3 cup buttermilk
Streusel topping
Bakers syrup
Pre-heat the oven to 425°. Prepare the muffin tins with a non-stick spray or by wiping with vegetable oil.
Cream the sugar and butter together well. Add the molasses and eggs and whisk until well blended. Add the grated zucchini and stir.
Sift all dry ingredients together and add to the bowl along with the buttermilk. Mix only until the dry ingredients are just moistened. Fill the muffin tins about ¾ full and top each generously with the streusel topping. Place on the center rack of the pre-heated oven and bake for twenty to twenty five minutes or until a slim bamboo skewer inserted into the center of a muffin comes out clean. As soon as the muffins come out of the oven, paint liberally with war bakers syrup. Allow to sit in the tins for a few minutes before trying to remove. |
