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Ingredients

2 ¼ cups all-purpose flour 1 cup white sugar 2 ½ teaspoons baking powder ½ teaspoon baking soda 1 teaspoon ground cinnamon 1 teaspoon ground nutmeg ½ teaspoon salt ½ cup shortening ¼ cup sour milk 2 eggs, lightly beaten 1 ½ cups shredded zucchini 1 teaspoon vanilla extract ½ cup chopped walnuts ¼ cup brown sugar

Nutrition Info

295.1 calories carbohydrate: 41.1 g cholesterol: 31.2 mg fat: 13 g fiber: 1.3 g protein: 4.6 g saturatedFat: 2.8 g servingSize: - sodium: 244.8 mg sugar: 22 g transFat: : - unsaturatedFat: : -

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a muffin pan, or use paper liners.
In a large bowl, combine flour and sugar. Stir in baking powder, baking soda, cinnamon, nutmeg and salt. Cut in shortening until mixture resembles coarse crumbs. Make a well in the center, and pour in milk, eggs, zucchini and vanilla. Fold in walnuts. Fill muffin cups 2/3 to 3/4 full. Sprinkle tops with brown sugar.
Bake in the preheated oven for 15 to 20 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool.

12 muffins

These muffins are nutritious, low in fat, and most important of all, taste delicious!