However, having begged my colleague D.G. to give me a zucchini from his garden to make the recipe, I had to bake him a gift, too. So I made him a zucchini bread, which I foolishly forgot to photograph.
The muffins that resulted from this recipe were terrific. They were very moist and the sugar-cinnamon topping gave them a slight crunch. A perfect way to start the day! Thanks, Stephanie!
-I baked the muffins for 22 minutes at 350F and after 15 minutes of baking, checked for doneness every few minutes.
-To make the cinnamon-sugar topping, I mixed 1/4 cup granulated sugar with 1 tbsp. cinnamon in a small bowl. In a different bowl, I melted 1/4 cup of unsalted butter, and dipped the top of each baked muffin in the melted butter, and then the cinnamon-sugar. Easy!
The ingredients: The daisy cupcake pan: