Mini Zucchini Pecan Muffins

• 2-1/2 cups All-purpose Flour
• 1-1/2 teaspoon Baking Powder
• 1 teaspoon Salt
• 1 teaspoon Ground Cinnamon
• 1/2 teaspoons Ground Ginger
• 3/4 cups Canola Oil
• 1 cup Light Brown Sugar, Lightly Packed
• 3 whole Eggs
• 1 teaspoon Vanilla Extract
• 1-1/2 cup Grated Zucchini, Skins Left On
• 3/4 cups Chopped Pecans, Toasted

1. 1. Preheat oven to 350F. Brush a mini cupcake pan with melted, unsalted butter. Set aside
2. 2. In a medium bowl, whisk flour, baking powder, salt, cinnamon, and ginger.
3. 3. In another bowl, whisk oil, sugar, eggs, and vanilla; mix to blend. (I used an electric mixer out of ease.)
4. 4. Add flour mixture to the creamed mixture a little at a time, mixing as you add.
5. 5. Fold in the zucchini and pecans.
6. 6. Fill the mini cupcake pan, filling each hole a little more than 1/2 way full. Bake 10-15 minutes.
7. 7. Cool completely on wire racks. Enjoy them plain or add a little cream cheese frosting to the tops!

allpurpose, baking powder, salt, ground cinnamon, ground ginger, ube, light brown sugar, eggs, vanilla, zucchini, pecans

Taken from tastykitchen.com/recipes/breads/mini-zucchini-pecan-muffins/ (may not work)