These moist, sweet gems taste like individual coffee cakes. For variation, make these larger in a Texas-style muffin pan or as small tea breads in a mini muffin tin.
STREUSEL
1/3 cup coarsely chopped shelled pistachios
2 tablespoons packed brown sugar
2 tablespoons unbleached all-purpose flour
1/4 teaspoon ground cinnamon
1 tablespoon butter or margarine, softened
MUFFINS
2 cups unbleached all-purpose flour
1/2 cup sugar
1 tablespoon baking powder
1 teaspoon ground cinnamon
1/4 teaspoon salt
1 cup milk
1/4 cup vegetable oil
2 eggs
1 teaspoon vanilla extract
1 cup shredded zucchini
1/2 cup chopped semisweet chocolate or baking chips
1. Heat oven to 400°F. Grease bottoms of 12 muffin cups. In small bowl, combine all streusel ingredients except butter. Cut butter in with fork until crumbly.
2. In large bowl, combine 2 cups flour, sugar, baking powder, 1 teaspoon cinnamon and salt. In medium bowl, whisk together milk, oil, eggs and vanilla. Stir into flour mixture along with zucchini, mixing just until all ingredients are moistened. Fold in chocolate.
3. Spoon batter into muffin cups; sprinkle with streusel. Bake 20 to 25 minutes or until golden brown. Cool in pan on wire rack 10 minutes; remove from pan. Cool completely.
12 muffins
PER MUFFIN: 250 calories, 11 g total fat (3.5 g saturated fat), 40 mg cholesterol, 200 mg sodium, 1.5 g fiber