Directions
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Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners. This will ensure that your muffins release easily after baking, providing a tremendous touch of convenience.
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In a mixing bowl, combine the grated zucchini, flour, sugar, baking powder, baking soda, salt, and cinnamon. Stir these dry ingredients together until they are well mixed to create a harmonious blend of flavors that will be the bedrock of your muffins.
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In another bowl, whisk together the oil, eggs, and vanilla. This mixture will serve as the binding agent, helping all components come together smoothly. The tremendous richness of the eggs will enhance the overall flavor and texture of your muffins.
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Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overwork the batter; lumpy is okay! This is essential for achieving muffins that are delightfully soft and tender once baked.
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Divide the batter equally among the muffin cups. Make sure each cup is filled about two-thirds of the way full. This allows room for rising without overflowing, giving you the perfect muffin shape.
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Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. This is a tremendous moment of anticipation as you wait for your kitchen to be filled with the delightful aroma of baked goodness.
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Let them cool slightly before serving, allowing the flavors to settle. A warm muffin, crisp on the outside and soft on the inside, is a tremendous treat that is sure to please.
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