Zucchini Muffins
- Preparing Time: -
- Total Time: -
- Served Person: Makes 12 muffins
- 1/2 teaspoon salt
- 2 teaspoons baking soda
- 1/2 teaspoon ground nutmeg
- 1 cup chopped pecans
- 2 teaspoons ground cinnamon
- 2 teaspoons pure vanilla extract
- 3 cups unbleached all-purpose flour
- 1 cup golden raisins
- 1/3 cup packed light brown sugar
- Carbohydrate 42 g(14%)
- Cholesterol 27 mg(9%)
- Fat 20 g(31%)
- Fiber 3 g(11%)
- Protein 6 g(12%)
- Saturated Fat 2 g(9%)
- Sodium 258 mg(11%)
- Calories 362
Preparation 1. Preheat oven to 350°F. 2. In a large bowl, whisk together the eggs, brown sugar, and vanilla. Stir in the grated zucchini, canola oil, baking soda, and salt. 3. In a separate bowl, whisk the flour with the cinnamon and nutmeg. Add the dry ingredients to the zucchini mix and stir well. Finally, stir in the pecans and raisins. 4. Grease a 12-cup muffin tin with canola oil. Spoon the batter into the cups to fill them about 3/4 of the way. Bake for 25 to 30 minutes or until a toothpick or small knife inserted in a muffin comes out clean. (Alternatively, spoon the batter into a 8 x 5 x 3-inch loaf pan. Bake for 50 to 55 minutes or until the top of the loaf cracks and a toothpick or small knife inserted in the center of the loaf comes out clean.) 5. Transfer the pan to a wire rack to cool for about 20 minutes. Then run a small paring knife around each muffin and remove them from the muffin tin. From If It Makes You Healthy: More Than 100 Delicious Recipes Inspired by the Seasons by Sheryl Crow and Chuck White with Mary Goodbody, © 2011 St. Martin's Press
Preparation 1. Preheat oven to 350°F. 2. In a large bowl, whisk together the eggs, brown sugar, and vanilla. Stir in the grated zucchini, canola oil, baking soda, and salt. 3. In a separate bowl, whisk the flour with the cinnamon and nutmeg. Add the dry ingredients to the zucchini mix and stir well. Finally, stir in the pecans and raisins. 4. Grease a 12-cup muffin tin with canola oil. Spoon the batter into the cups to fill them about 3/4 of the way. Bake for 25 to 30 minutes or until a toothpick or small knife inserted in a muffin comes out clean. (Alternatively, spoon the batter into a 8 x 5 x 3-inch loaf pan. Bake for 50 to 55 minutes or until the top of the loaf cracks and a toothpick or small knife inserted in the center of the loaf comes out clean.) 5. Transfer the pan to a wire rack to cool for about 20 minutes. Then run a small paring knife around each muffin and remove them from the muffin tin. From If It Makes You Healthy: More Than 100 Delicious Recipes Inspired by the Seasons by Sheryl Crow and Chuck White with Mary Goodbody, © 2011 St. Martin's Press
