CRUST AND TOPPING:
1 1/4 c. graham cracker crumbs
1/4 c. plus 1 Tbsp. granulated sugar
6 Tbsp. butter or margarine, melted
FILLING:
1 (8 oz.) pkg. 1/3 less fat OR regular cream cheese, softened
1/3 c. granulated sugar
1 large egg
1 tsp. clear OR pure vanilla extract
1/2 tsp. lemon extract
MUFFIN BATTER:
3 large eggs
1 c. granulated sugar
1 c. canola OR vegetable oil
1 tsp. pure vanilla extract
3 tsp. lemon extract
Grated zest of 1 large lemon
2 c. peeled shredded zucchini
3 c. all-purpose flour
1 (4 serving size) pkg. lemon instant pudding mix
1 tsp. baking soda
1/2 tsp. baking powder
1 tsp. salt
For the crust, combine the graham cracker crumbs and sugar in a small bowl. Stir in the melted butter until the mixture is well combined. Set aside.
For the filling, in a medium bowl, beat the cream cheese and sugar on medium speed of an electric mixer until smooth and creamy and the sugar has dissolved. Beat in the, egg, vanilla and lemon extract on medium speed until combined. Set the filling aside.
Preheat the oven to 350 degrees. Line 12 jumbo muffin cups with paper liners. Set the pans aside.
For the muffin batter, place the peeled shredded zucchini in a colander to drain while assembling the rest of the ingredients.
Whisk the eggs and sugar in a large bowl until well mixed and sugar is dissolved. Add the oil and whisk until blended. Stir in the vanilla, lemon extract and lemon zest.
If needed, squeeze the excess liquid out of the zucchini and stir it into the egg mixture.
In a medium bowl, combine the flour, dry pudding mix, baking soda, baking powder and salt. Add the dry ingredients to the zucchini mixture and stir just until the flour is completely incorporated. Do not overmix.
Place a slightly rounded measuring tablespoon of the crust mixture in the bottom of each prepared muffin cup. I use my Pampered Chef Tart Tamper to press the crumbs evenly in the bottom of the paper liner, but you could use the bottom of a small glass or your fingers to give the crumbs a press until the bottom of each cup is evenly coated with the crumb mixture.
Divide half of the muffin batter between the muffin cups.
Divide the filling between the muffins and gently spread it across the lemon batter.
Top the filling with the remaining muffin batter
Sprinkle the top of each muffin with the remaining graham cracker mixture.
Bake @ 350 degrees for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
Let the muffins cool in the pans on a wire rack for 10-15 minutes; run a butter knife around the edge of each muffin and gently lift the muffins out of the pans to a wire rack to cool completely. Serve at room temperature or cold. Store any leftovers in the refrigerator. These freeze well too. Makes 12 jumbo muffins.
NOTE: If you would like do make regular size muffins, proceed as above but use 24 standard size muffin cups. Bake @ 350 for about 25-30 minutes or until a toothpick inserted in the center comes out clean.
