Zucchini Muffins

By August 24, 2009December 15th, 2017Baking, Muffins

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 definitely be a keeper.

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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 Egg
  • 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)

Cranraisins

Directions:

Combine dry ingredients, sift (I use a whisk)

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Combine egg and oil

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Stir into dry ingredients just until moistened

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Fold in zucchini, walnuts and raisins, currants or craisins.

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Zucchini Muffins w cranraisins

 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.

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