Are you tired of zucchini recipes yet?
With the abundance of zucchini in the garden, I have been baking and cooking with it like crazy. This past Saturday, I had a baking day and made this new recipe for Zucchini Muffins. I will have to say, they are much better than the others that I made and the recipe will definately be a keeper.
I found the original recipe at Taste of Home, but changed it up a bit to fit our taste.
Ingredients: (I doubled everything to make 12 muffins)
3/4 c. Flour
1/2 c. Sugar (I used Brown Sugar)
1/4 t. Baking Powder
1/4 t. Baking Soda
1/4 t. Salt
1/4 t. Cinnamon
1/4 c. Oil (You could also use applesauce)
1 c. Zucchini, shredded (I grate the zucchini in the food processor)
1/2 c. Walnuts
1/4 c. Dried Currants or Chopped Raisins (I used raisins and craisins, dried cranberries)
Combine dry ingredients, sift (I use a whisk)
Combine egg and oil
Stir into dry ingredients just until moistened
Fold in zucchini, walnuts and raisins, currants or craisins.
Fill muffin liners. Baker at 350 degrees for 22-25 minutes or until a tootpick comes out clean.
Bakers Note: I used zucchini that was frozen and defrosted it in the microwave. I did drain a little liquid from it, but used most of it. It made the muffins really moist. Also, using the craisins, gave the muffins a tangy sweetness taste, according to my husband.
Please visit these great blog carnivals for more tasty recipes:
~Mouthwatering Mondays hosted A Southern Fairytale