Giant Zucchini Muffins

Ingredients

• 2 1/4 cups Flour
• 1 cup Sugar
• 2 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp cinnamon
• 1 pinch nutmeg
• 1/2 t Salt
• 1/2 cup Butter; melted
• 1/4 cup buttermilk
• 2 Eggs; lightly beaten
• 1 1/2 cups zucchini; shredded
• 1 tsp vanilla extract
• 1/2 cup walnuts; chopped, (optional)
• 1/4 cup brown sugar

Directions

1. Preheat oven to 350°. Spray a giant 6 muffin pan with cooking spray. Set aside.
2. In a large bowl, combine dry ingredients. Stir in butter. Make a well in the center and pour in 1/4 cup buttermilk, eggs, zucchini and vanilla. Stir just til combined. Fold in walnuts. Note: if mixture appears too thick, add additional buttermilk, 1 T at a time.
3. Fill muffin cups 3/4 full. Sprinkle tops with brown sugar, about 1 T on each.
4. Bake 30-35 minutes, or til a toothpick inserted in the center comes out clean. Cool in pan before turning out onto a rack.