2 1/4 cups all-purpose flour
1 cup white sugar
2 1/2 teaspoons baking powder (I did 2 tsp.)
1/2 teaspoon baking soda (I did 1 tsp.)
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon salt
1/2 cup shortening (I used butter)
1/4 cup sour milk
2 eggs, lightly beaten
1 1/2 cups shredded zucchini
1 teaspoon vanilla extract
1/2 cup chopped walnuts (I omitted)
1/4 cup brown sugar
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a muffin pan, or use paper liners.
2. In a large bowl, combine flour and sugar. Stir in baking powder, baking soda, cinnamon, nutmeg and salt. Cut in shortening until mixture resembles coarse crumbs. Make a well in the center, and pour in milk, eggs, zucchini and vanilla. Fold in walnuts. Fill muffin cups 2/3 to 3/4 full. Sprinkle tops with brown sugar.
3. Bake in the preheated oven for 15 to 20 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool.