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Jumbo Zucchini Chip Muffins




Source of Recipe


Sue Edwards


Recipe Introduction


“There’s a hint of cinnamon in these moist, delicious muffins. For a variation, omit the chips and nuts, and add 12 ounces of sweetened, flaked coconut.”


List of Ingredients




Jumbo Zucchini Chip Muffins


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) Philadelphia® Cream Cheese, softened
1/3 cup Mascarpone cheese
1/4 cup confectioners' sugar
1/2 teaspoon vanilla extract
1/4 cup finely chopped walnuts


Recipe




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.