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Ingredients
- 2 cups granulated sugar
- 1 cup vegetable oil
- 4 large eggs
- 1/2 tsp vaniila
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1 tsp 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 18
Preparation time 15mins
Cooking time 40mins
Preparation
Step 1
Preheat over to 375°. Line muffin tins with papers, or grease each cup.
Beat the sugar, oil eggs, and vanilla till smooth and somewhat lightened in color, about 1 minutes at high speed.
Add the baking powder, baking soda, salt and cinnamon, beating to combine.
Add the flour, beating just till smooth.
Add the zucchini, nuts and raisins.
Divide the batter evenly among the prepared muffin cups filling them about 3/4 full.
Bake the muffins for 25 minutes or until a cake tester inserted in 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.
NOTE: You can bake just one tin of muffins and refrigerating the remaining batter, to use up to 4 days later.
HEALTH NOTE: You can reduce the oil to 3/4 cup with out too much impact on the final muffin texture.
Mini-Muffins: use mini-muffin tins, filling the cups 3/4 full. Bake for 15 minutes.
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