Zucchini Muffins

Again, can't take credit for this recipe {that'll be the day . . . }, but they are my absolute favorite, and completely blog-worthy. I think, besides my old high school Bible, the family cookbook is the most used book in our house.

Zucchini Muffins

2-1/2 c. flour
1-1/4 c. sugar
2-1/2 c. grated or shredded zucchini
1 tsp. salt
1 tsp. cinnamon
1 tsp. baking powder
2 lg. eggs
3/4 c. cup safflower oil
2 tsp. vanilla
3/4 c. chopped nuts

Place all ingredients (except nuts) in a bowl. Mix well. Fold in nuts. Pour into greased/floured muffins tins.

For mini-muffins, bake 12-15 minutes at 350 degrees.

For regular muffins, bake 20-25 minutes 350 degrees.

From the bottom of the very page for this recipe in my cherished "All you add is Love" family cookbook is a new favorite quote . . .

"Insanity is inherited. You get it from your kids."