Zucchini Muffins with Pecan Caramel
Nothing beats a good muffin!
2 medium zucchinis grated
1 stick butter, melted
¾ cup sugar
3 eggs
2 tsp vanilla extract
¼ cup plain yogurt
2 cups of flour
2 tsp baking powder
1 tsp of salt
2 tsp ground cinnamon
Directions:
Mix zucchini, butter, sugar, eggs, vanilla and yogurt in a bowl. Sift in flour, baking powder, salt and cinnamon. Mix until batter is well combined. Spoon batter into a prepared muffin pan. Bake at 350 degrees for 30 minutes. Let cool, then drizzle with pecan caramel.
Pecan Caramel Topping:
½ cup light toasted pecan pieces
½ cup butter
1 cup of brown sugar
1/3 cup heavy cream
Directions: Melt butter in saucepan. Add brown sugar and cream. Slowly stir until well combined over low heat. Turn the heat up and whisk mixture until sugar dissolved and is a caramel consistency. Fold in toasted pecans and drizzle over muffins.
