Blueberry Zucchini Muffins So Tasty

vams

Wednesday, 5 April 2017

Blueberry Zucchini Muffins

"Moist and delicious desserts which are brilliant for breakfast or snacks."

Ingredients :

1 half of cups all-reason flour
1/2 cup white sugar
1/4 cup brown sugar
1 teaspoon baking soda
1 teaspoon floor cinnamon
half teaspoon salt
half of cup olive oil
1/4 cup milk
1 egg
1 half of teaspoons vanilla extract
1 cup shredded zucchini
half of cup clean blueberries
half cup chopped pecans

Instructions :

Prep : 15M	Cook : 12M	Ready in : 35M

Preheat oven to 350 tiers F (175 stages C). Grease 12 muffin cups or line with paper liners.
Combine flour, white sugar, brown sugar, baking soda, cinnamon, and salt together in a bowl. Whisk olive oil, milk, egg, and vanilla extract in a separate bowl until clean; stir into flour aggregate till batter is simply moistened. Fold zucchini, blueberries, and pecans into batter. Fill prepared muffin cups 2/3 full with batter.
Bake in preheated oven till a toothpick inserted into the middle of a muffin comes out clean, 20 to 25 minutes.

Notes :

Reynolds® Aluminum foil may be used to hold food moist, cook it frivolously, and make smooth-up less difficult.

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