Eggless Cinnamon Zucchini Muffins

It's an awesome combination of zucchini and cinnamon. Who though zucchini will taste so good in muffins.

Eggless Cinnamon Zucchini Muffins
Serves: 12

Serving Suggestion: Serve freshly with Coffee OR Tea (Taste GREAT with Citrus Teas)

Tools:

1 Large Bowl for mixing wet ingredients

1 Medium Bowl for sifting dry ingredients

12 Muffin Paper Cups

1 Muffin Tray for baking - (Mine can bake 12 muffins together, you may use the one’s you have)

Ingredients:

1½ cups All-Purpose Flour

1 Tsp Baking Soda
1 Tsp Baking Powder
½ Tsp Salt

1½ Tsp Cinnamon Powder (Indian Spice Name – Dalchini)
½ Cup Grated Zucchini
¾ Cup White Sugar
1/3 Cup Melted Butter OR 1/3 Cup Olive Oil (Or Any Flavorless Oil)

Method: 

PREP WORK: Line a Muffin tray with Muffin paper cups.

PREP WORK: Preheat oven to 375 degrees F (190 degrees C)

1. In a Medium Bowl sift together 1½ cups flour, baking soda, baking powder and salt. (Clear any lumps)
2. In a Large Bowl beat together cinnamon powder, sugar and butter/oil, Add zucchini and mix thoroughly.
3. Stir ½ of the flour mixture into the zucchini mixture and lightly mix.
4. Now add the remaining ½ of the flour mixture and mix lightly.
5. Spoon the batter into the prepared muffin cups and Bake in preheated oven for 15 to 18 minutes. 
6. Once done, Insert a toothpick into center of a muffin & if it comes out clean, the muffins are ready.
7. Serve Warm OR Cold.