Makes 12-14 muffins
3 cups grated fresh zucchini
⅔ cup melted unsalted butter
1 ⅓ cup sugar
2 eggs, beaten
2 tsp vanilla
2 tsp baking soda
3 cups all-purpose flour
2 tsp cinnamon
½ tsp nutmeg
1 cup walnuts (optional)
1 cup raisins or dried cranberries (optional)
Preheat oven to 350°F (175°C). In a large bowl combine sugar, eggs, and vanilla. Stir in the grated zucchini and then the melted butter. Sprinkle baking soda and salt over zucchini mixture and mix well.
In a separate bowl, mix together the flour, nutmeg, and cinnamon. Stir dry ingredients into zucchini mixture. Stir in walnuts, raisins, or cranberries if using.
Use a spoon to distribute the muffin dough equally among the cups, filling them completely. Bake on middle rack until muffins are golden brown, and the top of the muffins bounce back when you press on them, about 25 to 30 minutes. Test with a long toothpick or a thin bamboo skewer to make sure the center of the muffins are done.
Set on wire rack to cool for 5 minutes. Remove muffins from tin and let cool another 20 minutes.
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