The Shipyard Galley's Zucchini Muffins (King Arthur Flour)

By sandiB2010

These muffins are as moist and hearty as bran muffins, and flavorful as zucchini bread. The recipe makes 27 muffins; and the batter can rest in the fridge up to 4 days, so it’s perfect to keep on hand during weekend gatherings of family and friends. “Who wants muffins? OK, 4, 5, 6…” Bake just enough so they’re super-fresh.

Ingredients

• 2 cups granulated sugar
• 1 cup vegetable oil
• 4 large eggs
• 1/2 teaspoon vanilla extract
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 3 cups King Arthur Unbleached All-Purpose Flour
• 2 cups grated or finely chopped zucchini
• 1 cup chopped walnuts
• 1/2 to 1 cup raisins or currants

Details

Servings 27
Preparation time 15mins
Cooking time 42mins
Adapted from kingarthurflour.com

Preparation

Step 1

1) Preheat the oven to 375°F. Line muffin tin(s) with papers, or grease each cup. Since this recipe makes 24 to 27 muffins, you'll use at least two tins; or simply bake as many as you want, and refrigerate the remaining batter, to use up to 4 days later.

2) Beat the sugar, oil, eggs, and vanilla till smooth and somewhat lightened in color, about 1 minute at high speed.

3) Add the baking powder, baking soda, salt, and cinnamon, beating to combine.

4) Add the flour, beating just till smooth.

5) Add the zucchini, nuts, and raisins or currants.

6) Divide batter evenly among the prepared muffin cups, filling them about 3/4 full.

7) Bake the muffins for 25 to 27 minutes, or until a cake tester inserted into a muffin comes out clean. Remove them from the oven, and after a minute or so gently tilt them in the pans, so their bottoms don't become soggy. As soon as you can handle the muffins, transfer them to a rack to cool.
Yield: 27 muffins.