That's a mouthful of a name, isn't it? In truth, we just call them Zucchini Muffins. But, Zucchini Raisin Walnut Muffins is a much more descriptive name, don't you agree?
I got this tasty recipe from my Mom, and with a bounty of zucchini from the garden, decided to whip up a couple of batches of it this weekend. That way, we got to eat some right away (and for breakfast on Sunday morning), and then I froze most of them for us to work on a little at a time.
My Mom reports that she makes two batches (in separate bowls) at the same time sometimes. I knew that I wanted to make two batches as well, but I just made a double batch in my Kitchen Aid Mixer with no problems.
Zucchini Raisin Walnut Muffins
Ingredients
1 ½ cups flour
¾ cup sugar
1 teaspoon baking soda
2 teaspoons cinnamon
1 teaspoon salt
½ cup vegetable oil
¼ cup milk
1 egg
1 teaspoon vanilla
1 cup shredded zucchini
¼ cup raisins
¼ cup chopped walnuts
Directions
1. Mix together flour, sugar, baking soda, cinnamon and salt.
2. Add oil, milk, eggs and vanilla and mix.
3. Add zucchini, raisins, and walnuts.
4. Bake at 350 degrees for 25 minutes. Fill muffin tins 2/3 full (I used muffin liners) - makes approximately 12 - 14 muffins.
3 comments:
I was just thinking about making zucchini muffins...I've got zucchini coming out of my ears!
Have you ever tried whole wheat flour with this recipe?
I have my flour container filled with a mix of about half all-purpose (unbleached) flour and then half whole wheat flour, and that's what I used to make this. I imagine it would work just as well with 100% of the flour as whole wheat, but I haven't tried it personally.
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