Lots of zucchini and
luckily, lots of zucchini recipes. Today as I was going through my recipe box, this
recipe caught my eye. It’s from from Judy Day, by way of Elaine Sears; the
muffins are nice and moist, simply yummy! They are perfect for snacking, breakfast or anytime.
Zucchini Muffins
Blend together and set aside:
3 cups all-purpose
flour
1 teaspoon baking
powder
1 teaspoon baking
soda
1 teaspoon salt
1 teaspoon ground
cinnamon
In another bowl, combine and beat for 2 minutes:
2 cups granulated
sugar
4 eggs
Gradually add to sugar mixture:
1 cup vegetable oil
Stir in:
2 cups grated
zucchini
Add:
½ teaspoon vanilla
1 cup chopped
walnuts
½ cup raisins
Then, fold dry ingredients just until mixture is moist.
Add batter to 24 greased or sprayed muffin tins (filling
tins about ¾ full) and then sprinkle with a mixture of:
2 to 3 tablespoons
brown sugar
2 to 3 tablespoon
granulated sugar
1 teaspoon ground
cinnamon
Bake muffins in a preheated oven set at 350° for 25 minutes.
Remove from pans and cool on a rack.
Other similar ZUCCHINI RECIPES @ this site:
Zucchini Muffins -- a somewhat healthy recipe
Recipe without photos . . .
Zucchini Muffins
Blend together and set aside:
3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
In another bowl, combine and beat for 2 minutes:
2 cups granulated sugar
4 eggs
Gradually add to sugar mixture:
1 cup vegetable oil
Stir in:
2 cups grated zucchini
Add:
½ teaspoon vanilla
1 cup chopped walnuts
½ cup raisins
Then, fold dry ingredients just until mixture is moist.
Add batter to 24 greased or sprayed muffin tins (filling tins about ¾ full) and then sprinkle with a mixture of:
2 to 3 tablespoons brown sugar
2 to 3 tablespoon granulated sugar
1 teaspoon ground cinnamon
Bake muffins in a preheated oven set at 350° for 25 minutes.
Remove from pans and cool on a rack.
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