Zucchini & Pistachio Muffins - Rachael Ray Every Day

Zucchini & Pistachio Muffins

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Zucchini & Pistachio Muffins
  • 12Servings

Ingredients

  • 2 cups flour
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1 1/2 cups sugar
  • 3/4 cup vegetable oil
  • 2 large eggs
  • 1 tablespoon pure vanilla extract
  • 2 cups shredded zucchini
  • 1/2 cup chopped pistachios

Preparation

In medium bowl, whisk first 3 ingredients with 1/2 tsp. salt. In large bowl, whisk next 4 ingredients. Fold in flour mixture, then zucchini and nuts. Divide among 12 paper-lined muffin cups. Bake at 350 degrees until golden, 20 to 23 minutes.