Zucchini Muffins
Prep time:
Baking time:
Makes:
18 muffins
Freezing:
excellent
Ingredients:
1 1/2 cups
(375 mL)
Five Roses® All Purpose Bleached White Flour
1 cup
(250 mL)
Five Roses All Purpose Whole Wheat Flour
1 ½ tsp
(7 mL)
cinnamon
1 tbsp
(15 mL)
baking powder
1 tsp
(5 mL)
baking soda
1/2 tsp
(2 mL)
salt
4
eggs
1 cup
(250 mL)
granulated sugar
2/3 cup
(150 mL)
Vegetable or Canola Oil
1 1/2 tsp
(7 mL)
vanilla extract
2 cups
(500 mL)
grated zucchini, peeled or unpeeled
1 cup
(250 mL)
raisins
Directions:
- Preheat oven to 375°F (190°C). Grease or line muffin cups with paper liners.
- Combine flours, cinnamon, baking powder, baking soda and salt in a large mixing bowl.
- Whisk eggs and sugar together in a separate bowl. Add oil and vanilla, mixing well. Stir in zucchini and raisins. Add flour mixture to egg mixture, until well blended. Spoon into prepared muffin cups.
- Bake in preheated oven for 18 to 20 minutes, or until a toothpick inserted in center of muffin comes out clean. Cool 10 minutes then remove from pans; transfer to wire rack; cool completely.
Tips:
- Peel the zucchini if you prefer them without green flecks.
- Replace the raisins with chocolate chips.