Small Batch Olive Oil Zucchini Muffins

INGREDIENTS:

1 large egg

2/3 lightly packed brown sugar

1/3 cup extra light tasting olive oil

1 1/2 teaspoon vanilla extract

1 cup all purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 teaspoon ground cinnamon

1/8 teaspoon ground cloves

1/8 teaspoon nutmeg

1/4 cup plain Greek yogurt

1 1/2 cup shredded zucchini (size of a 3/4 - 1 pound zucchini ), juices squeezed dry

1/2 cup chopped walnuts

INSTRUCTIONS:

Preheat oven to 400°. Line a 6-cavity muffin pan with cupcake liners.

Add egg, brown sugar, olive oil, and vanilla extract to a large mixing bowl. Beat with a whisk until creamy and slightly frothy, about 1 minute.

Sprinkle in flour and seasonings. Switch to a rubber spatula. Fold in the flour mixture until it just starts to blend. Add yogurt. Continue folding until the flour mixture is about 1/2 incorporated. Add zucchini and walnuts. Fold until everything is just blended. Do not overmix.

Fill each muffin cavity to the very top with batter. Before baking, place a oven rack above the rack the muffins will be baking on. Leave enough clearance between the racks for the muffins to rise.

Bake for 5 minutes on the lower rack at 400°F. Reduce heat to 350°F. Bake for 12 minutes. Place a piece of foil on the upper rack to prevent the muffins from over browning. Bake for an additional 6-8 minutes, or until a toothpick comes out with a few dry crumbs attached when inserted into a muffin.

Cool for 5 minutes. Slide a knife under the muffin tops to loosen from the pan. Transfer muffins onto a cooling rack to cool completely.

Makes 6 muffins.

Recipe Notes:

- To squeeze zucchini, wrap zucchini in a kitchen towel or several layers of paper towel and squeeze dry. Discard liquid.
- To measure zucchini: Fluff up the squeezed dry zucchini. Measure out 1 1/2 cup lightly packed zucchini.
- To obtain muffin tops, fill each muffin cup as full as you can without batter spilling onto the onto the baking pan. Bake immediately.