Zucchini Muffins
2 eggs, beaten
1 cup sugar
1/2 cup vegetable oil
1 Tbs vanilla extract
2 cups zucchini, shredded
2 cups flour, divided
1-1/2 tsp cinnamon
1 tsp baking soda
1/2 tsp salt
1/4 tsp baking powder
1 cup golden raisins
1/2 cup pecans chopped
Preheat oven to 350°F. Spray a 12-muffin tin with non-stick cooking spray or line with paper liners and set aside.
Combine eggs, sugar, oil and vanilla in a small bowl. Stir in shredded zucchini and set aside.
In a small bowl, toss 1/4 cup flour with the raisins and pecans to coat.
Combine 1-3/4 cups flour, cinnamon, baking soda, salt and baking powder in a large bowl. Make a well in the center of the flour mixture and add the zucchini mixture, stirring just to moisten. Stir in the raisins and pecans (and any excess flour) to combine. Spoon the batter into the prepared muffin tins, filling each 2/3 full.
Bake 20 minutes, or until done.
1 cup sugar
1/2 cup vegetable oil
1 Tbs vanilla extract
2 cups zucchini, shredded
2 cups flour, divided
1-1/2 tsp cinnamon
1 tsp baking soda
1/2 tsp salt
1/4 tsp baking powder
1 cup golden raisins
1/2 cup pecans chopped
Preheat oven to 350°F. Spray a 12-muffin tin with non-stick cooking spray or line with paper liners and set aside.
Combine eggs, sugar, oil and vanilla in a small bowl. Stir in shredded zucchini and set aside.
In a small bowl, toss 1/4 cup flour with the raisins and pecans to coat.
Combine 1-3/4 cups flour, cinnamon, baking soda, salt and baking powder in a large bowl. Make a well in the center of the flour mixture and add the zucchini mixture, stirring just to moisten. Stir in the raisins and pecans (and any excess flour) to combine. Spoon the batter into the prepared muffin tins, filling each 2/3 full.
Bake 20 minutes, or until done.
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