Ingredients:
2 cups flour
1/2 cup sugar
1/4 cup crystallized ginger, finely chopped
1 tablespoon Watkins Baking Powder
1 teaspoon salt
1 teaspoon Watkins Ginger
1 teaspoon Watkins Cinnamon
2 teaspoons finely grated lemon or orange zest
2 large eggs
1/3 cup vegetable oil
1/2 cup milk
1 teaspoon Watkins Vanilla
1 1/4 cups finely grated unpeeled zucchini
Directions:
Move the oven rack to the center of the oven. Heat the oven to 375 degrees. Prepare a 12-cup muffin pan by either greasing 10 of the cups well or inserting 10 paper or foil cup liners. (For smaller muffins, use all 12 cups.) Set the pan aside.
Combine the flour and sugar in a large mixing bowl. Add the crystallized ginger, baking powder, salt, ground ginger, cinnamon and grated zest.
Crack the eggs into a medium-size mixing bowl. Add the oil, milk and vanilla and whisk the mixture until it is well blended. Stir in the grated zucchini, making sure the zucchini pieces aren’t clumped together.
Make a well in the dry ingredients and pour in the liquid mixture. Stir the ingredients with a wooden spoon, but do not overmix the batter.
Spoon the batter into each prepared muffin cup until it nearly reaches the top. Bake the muffins until the tops are golden brown and springy to the touch, about 20 to 23 minutes.
Transfer the pan to a cooling rack and let the muffins cool for at least 5 minutes before serving. If you’re not going to eat the muffins right away, remove them from the pan and let them cool completely before storing them. Leftovers should be placed in freezer bags and refrigerated for up to a week, or frozen for up to four weeks.
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