Zucchini Muffins

 

Zucchini Muffins

Ingredients

• 3 cups all-purpose flour
• 1-1/2 cups sugar
• 3 teaspoons ground cinnamon
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1/2 teaspoon baking soda
• 3 eggs, beaten
• 2/3 cup canola oil
• 3 teaspoons vanilla extract
• 2 cups shredded zucchini
• 1 package (11-1/2 ounces) milk chocolate chips
• 1 cup chopped walnuts
• MASCARPONE FROSTING:
• 1/2 cup butter, softened
• 1 package (3 ounces) cream cheese, softened
• 1/3 cup Mascarpone cheese
• 1/4 cup confectioners' sugar
• 1/2 teaspoon vanilla extract
• 1/4 cup finely chopped walnuts

Directions

• In a large bowl, combine the first six ingredients. In another bowl, combine the eggs, oil and vanilla. Stir into dry ingredients just until moistened. Fold in zucchini, chips and walnuts.
• Fill paper-lined jumbo muffin cups three-fourths full. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks to cool completely.
• In a large bowl, beat the butter, cream cheese and Mascarpone cheese until fluffy. Add confectioners’ sugar and vanilla; beat until smooth. Pipe a dollop of frosting onto each muffin. Sprinkle with walnuts. Yield: 1 dozen.