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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 8 |
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These are absolutely wonderful! Very moist. This is an ideal way of using up that zucchini. I have substituted craisins for the raisins and is very good. Ingredients:
3 cups all-purpose flour |
1 teaspoon baking powder |
1 teaspoon baking soda |
1 teaspoon salt |
1 teaspoon cinnamon |
2 cups sugar |
4 eggs |
1 cup oil |
2 cups zucchini, grated unpeeled |
1/2 teaspoon vanilla |
1 cup walnuts, chopped |
1/2 cup golden raisin |
Directions:
1. Preheat oven to 350°F.
2. Sift flour, baking powder, baking soda, salt and cinnamon then set aside.
3. Combine sugar and eggs in large mixing bowl and beat at medium speed for 2 minutes.
4. Add zucchini and vanilla and blend well.
5. Stir in walnuts and raisins.
6. Fold in sifted dry ingredients just until batter is evenly moistened-careful not to overmix.
7. Spoon batter into non-stick muffin pans.
8. Bake 25 minutes or until lightly browned.
9. Let stand 10 minutes, then turn muffins out onto rack to cool.
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