Blueberry Zucchini Muffins So Tasty

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Blueberry Zucchini Muffins

"Moist and scrumptious truffles which are wonderful for breakfast or snacks."

Ingredients :

1 1/2 cups all-purpose flour
1/2 cup white sugar
1/4 cup brown sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
half of teaspoon salt
half of cup olive oil
1/4 cup milk
1 egg
1 half of teaspoons vanilla extract
1 cup shredded zucchini
half cup sparkling blueberries
1/2 cup chopped pecans

Instructions :

Prep : 15M	Cook : 12M	Ready in : 35M

Preheat oven to 350 levels F (175 tiers C). Grease 12 muffin cups or line with paper liners.
Combine flour, white sugar, brown sugar, baking soda, cinnamon, and salt collectively in a bowl. Whisk olive oil, milk, egg, and vanilla extract in a separate bowl till clean; stir into flour mixture till batter is simply moistened. Fold zucchini, blueberries, and pecans into batter. Fill prepared muffin cups 2/3 full with batter.
Bake in preheated oven until a toothpick inserted into the center of a muffin comes out smooth, 20 to twenty-five minutes.

Notes :

Reynolds® Aluminum foil may be used to hold food wet, cook it lightly, and make clean-up easier.

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