 |
Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 6 |
|
âThese yummy zucchini, currant and walnut muffins are an excellent way to use up your garden overload of zucchini,â raves Peg Gausz of Watchung, New Jersey. Ingredients:
3/4 cup king arthur unbleached all-purpose flour |
1/2 cup sugar |
1/4 teaspoon baking powder |
1/4 teaspoon baking soda |
1/4 teaspoon salt |
1/4 teaspoon ground cinnamon |
1 egg |
1/4 cup canola oil |
1 cup finely shredded unpeeled zucchini |
1/2 cup chopped walnuts |
1/4 cup dried currants or chopped raisins |
Directions:
1. In a bowl, combine the first six ingredients. Combine the egg and oil; stir into dry ingredients just until moistened. Fold in the zucchini, walnuts and currants.
2. Coat muffin cups with cooking spray or use paper liners; fill three-fourths full with batter. Bake at 350° for 22-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Yield: 6 muffins.
|
|