Zucchini, Flax, Cinnamon, & Pecan Muffins

                                                                                
This is ONE YUMMY MUFFIN! Grated Zucchini adds color along with flavor & is complimented perfectly with the pecans & cinnamon. Try some while zucchini are in season!



1 Cup Sugar
2 Cups Flour ( add 1/2 cup more if you do not use the flax)
1/2 Cup Milled Flax ( ground flax is ok too)
1 TBS Baking Powder
1 TSP Salt
2 Eggs
1/4 Cup Vegetable Oil
1 Cup Sour Cream
1 TSP Vanilla
1 Cup Shredded Zucchini
1 Cup Cinnamon Chips
1 Cup Chopped Pecans

Sift together the flour, sugar, baking powder, add all of the wet ingredients & stir well. Add the zucchini, cinnamon chips & nuts & stir again. Spray muffin tin or use paper liners & fill with the muffin batter divide evenly between 12 muffin wells. I sprinkled the tops of each muffin with oatmeal, cinnamon & white sanding sugar, you may leave plain or use any combination of the sprinkles I used.

                                                                                  

 Bake in a 400 degree oven for 20 minutes or until they test done. Remove from oven & let cool 6 minutes in the pan & then dump them out. Corningware French White 10-Pc. Bakeware SetCorningware French White 10-Pc. Bakeware SetLibbey Glass Bakeware Set, 11 piece - 11 piecePecan Roll Muffin Baking Pan - Bakeware YUMMY BREAKFAST MUFFINS !