Five Spice Muffins

These muffins are versatile and always moist and delicious. People are surprised to learn that there is zucchini in them. We served them often at Mossberry B&B on Ponderosa Drive.

• Preparation Time: 20 mins
• Cooking Time: 25 mins
• Total Time: 45 mins
• Calories: 187 Calories

Ingredients

• 1 teaspoon vanilla extract
• 1 ½ cups white sugar
• 2 ¾ cups all-purpose flour
• ⅓ cup vegetable oil
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cloves
• 1 teaspoon salt
• 1 teaspoon ground nutmeg
• 1 ¼ teaspoons baking soda
• ⅓ cup boiling water
• 3 eggs, beaten
• 1 teaspoon ground coriander
• 2 cups shredded zucchini
• ⅔ cup sunflower seeds

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 12 cup and a 6 cup muffin pan.

Step 2

In a large bowl, stir together zucchini and boiling water.

Step 3

In a separate bowl, mix flour, sugar, sunflower seeds, baking soda, salt, cinnamon, cloves, coriander, and nutmeg.

Step 4

Blend eggs, vegetable oil, and vanilla extract with the zucchini. Stir the zucchini mixture into the flour mixture. Spoon into the prepared muffin pans.

Step 5

Bake 20 to 25 minutes in the preheated oven, or until a knife inserted into the center of a muffin comes out clean.