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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 12 |
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Shredded zucchini adds moistness to these tender muffins dotted with raisins and chopped walnuts. âIf you have a surplus of zucchini in summer as most of us do, this is a good way to use some of it,â assures Harriet Stichter of Milford, Indiana. Ingredients:
1 cup king arthur unbleached all-purpose flour |
3/4 cup king arthur premium 100% whole wheat flour |
2/3 cup packed brown sugar |
2 teaspoons baking powder |
3/4 teaspoon ground cinnamon |
1/2 teaspoon salt |
2 eggs |
3/4 cup milk |
1/2 cup butter, melted |
1 cup shredded zucchini |
1 cup chopped walnuts |
1/2 cup raisins |
Directions:
1. In a large bowl, combine the first six ingredients. In another bowl, whisk the eggs, milk and butter; stir into dry ingredients just until moistened. Fold in the zucchini, walnuts and raisins.
2. Fill greased muffin cups three-fourths full. Bake at 375° for 18-20 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Yield: 1 dozen.
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