| Zucchini-Nut Muffins
3 cups of flour, sifted
1 teaspoon of baking powder
1 teaspoon of baking soda
1 teaspoon of salt
1 teaspoon of ground cinnamon
2 cups of sugar
4 eggs
1 cup of oil
2 cups of unpeeled, coarsely grated zucchini
1/2 teaspoon of vanilla
1 cup of walnuts, chopped
1/2 cup of raisins |
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Sift together flour, baking powder, baking soda, salt and cinnamon. Set aside. Combine sugar and eggs in large bowl of electric mixer and beat at medium speed 2 minutes. Gradually add oil in slow, steady stream, beating constantly, 2 to 3 minutes. Add zucchini and vanilla and blend well. Stir in walnuts and raisins. Fold in dry ingredients just until batter is evenly moistened. Do not over-mix. Fill 22 paper-lined muffin cups 2/3 full with batter. Bake at 350ºF. 25 minutes or until lightly browned. Let stand 10 minutes, then remove muffins from pans to cool. Makes 22 muffins
Servings: 1 |
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