Page 343 - Cupcakes

Vegetable oil spray for misting the pan

1 package (19.1 ounces) cinnamon swirl muffin mix (see “the Cupcake Doctor
says”)
1 packed cup shredded zucchini (see “the Cupcake Doctor says”)

½ cup milk
1 large egg

¼ teaspoon ground nutmeg
½ cup finely chopped walnuts

1. Place a rack in the center of the oven and preheat the oven to 400°F. Mist the
bottom of 12 muffin cups with the vegetable oil spray. Set the pan aside.

2. Place the muffin mix in a large mixing bowl and make a well in the center.
Reserve the cinnamon sugar packet for sprinkling on top (see box, page 236) of
the muffins. Place the contents of the cinnamon swirl packet, the zucchini, milk,
egg, and nutmeg in the well and stir the wet ingredients with a fork to combine
and break up the egg yolk. Stir the wet and dry ingredients together with a
wooden spoon just until combined, 20 strokes. The batter will still be a little
lumpy. Spoon or scoop ¼ cup batter into each prepared muffin cup, filling it two
thirds of the way full. Sprinkle the reserved cinnamon sugar mixture and the
finely chopped walnuts evenly over the top of each muffin. Place the pan in the
oven.

the Cupcake Doctor says...

This muffin mix is made by Duncan Hines and it contains both a cinnamon
swirl packet and a cinnamon sugar packet. If the shredded zucchini is
watery, be sure to drain it well by placing it in a colander and pressing the
liquid out with a fork.

3. Bake the muffins until they just spring back when lightly pressed with your
finger and the walnuts have toasted, 18 to 20 minutes. Remove the pan from the
oven and place it on a wire rack to cool for 5 minutes. Run a dinner knife around
the edges of the muffins, lift them up from the bottoms of the cups using the end

of the knife, and pick them out of the cups carefully with your fingertips. Place