Directions

1. Preheat the oven to 350°F.Torill’s Tips: Make sure the oven is not on convection mode as it will take longer to bake.

2. Combine the dry mix and cinnamon in a mixing bowl. Whisk until it is fully combined.

3. In another bowl, combine the eggs, grated apple, and zucchini until there are no egg streaks.

4. Add the dry mixture into the egg/apple/zucchini mixture and mix with a wooden spoon.

5. Add in the milk and stir until combined.

6. Add the chocolate chips of walnuts (if adding) and mix until combined

7. Add the cooled melted butter into the batter and mix until all the ingredients are combined.

8. Using a pastry brush, brush the muffin tin with room temperature butter liberally. Torill’s Tips: if a pastry brush is not available, use wax paper to add the butter. This will ensure that the muffins will not stick into the tin.

9. Using two spoons, add the muffin batter onto the muffin tins. Make sure each hole is filled 2/3 way to the top. Torill’s Tips: an alternative to two spoons is an ice cream scoop. This will ensure that the batter is evenly distributed in the muffin tins.

10. Put the muffins into the oven and bake for 25-30 minutes or until it is golden brown. Torill’s Tips: To check the muffins are cooked, take the muffins out of the oven, take a toothpick into one of the muffins and remove it after 3 seconds. If it comes out clean, it is done. If it is not, immediately put it back in the oven and continue baking for another 2-5 minutes.

11. Once the muffins are done, take it out of the oven and let it cool in the muffin tray for a couple minutes. Transfer it onto a cooling rack to fully cool down.

12. Eat it on its own or with butter and enjoy!