Zucchini Muffins and a way to make them without eggs

Amanda Lindahl brought warm zucchini muffins to a meeting I attended recently. They were so good and that reminded me of this recipe from Judy Day (she got it from Elaine Sears). Judy is my mother’s neighbor and brought her some of these delecious muffins. She also shared the recipe that makes enough to either store in the freezer or to give away.

          Amanda just happened to be out of eggs so used a homemade egg substitutes when she made her muffins. Her substitute follows the recipe.

Zucchini Muffins   Makes 2 to 3 dozen muffins (number depends on size of muffin cups)

3 cup all-purpose flour (or use 1 cup whole wheat + 2 cups all-purpose)

1 teaspoon baking powder

1 teaspoon baking soda          

1 teaspoon salt

1 teaspoon ground cinnamon

2 cups granulated sugar

4 eggs*           

1 cup vegetable oil (canola)

2 cups grated zucchini – leave skin on; remove seeds if zucchini is large 

1/2 teaspoon vanilla

1 cup chopped walnuts, optional

1/2 cup raisins, optional (or use dried cranberries)

                              

1.  Preheat oven to 350°. Grease or spray muffin tins.

2.  Sift into a large bowl: flour, baking powder, soda, salt and cinnamon; combiline thoroughly.

3.  In another bowl, combine sugar and eggs; beat 2 minutes. Gradually add oil, zucchini, vanilla, chopped wlanuts and raisins if using.

4.  Fold the wet ingredients into the dry mixture and spoon into prepared muffin tins, filling about 2/3 full.

5.  Bake for 25 minutes or until muffins begin to pull away from the sides of the tins and a toothpick inserted in the center comes out clean.

Eggless Option—in place of eggs, use this substitute that will help bind the ingredients in baked goods:

For each egg, use  1 Tbsp. ground flax seed + 2 Tbsp. water (let stand 5 minutes; it will get gummy).

Or, try the recipe we have posted for Grand Prize Zucchini Bread.