Best Yet Zucchini Muffins Recipe
Ingredients
| Eggs | 2 | |
| Sugar | 1 Cup (16 tbs) | |
| Oil | 1/2 Cup (16 tbs) | |
| Vanilla | 1 Tablespoon | |
| Unpeeled zucchini | 2 Cup (16 tbs), shredded | |
| Flour | 2 Cup (16 tbs) | |
| Soda | 1 Teaspoon | |
| Baking powder | 1/4 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Cinnamon | 1/2 Teaspoon | |
| Raisins | 1 Cup (16 tbs) | |
| Nuts | 1/2 Cup (16 tbs), chopped |
Directions
Combine first four ingredients, mixing well.
Stir in zucchini; set aside.
Combine next five ingredients.
Reserve 1/4 cup flour mixture and toss with raisins and nuts.
Make a well in center of flour mixture.
Add zucchini mixture to dry ingredients, stirring just until moistened.
Stir in raisins and nuts.
Spoon into greased muffin cups, filling 2/3 full.
Bake at 350 degrees for 20 minutes.
Stir in zucchini; set aside.
Combine next five ingredients.
Reserve 1/4 cup flour mixture and toss with raisins and nuts.
Make a well in center of flour mixture.
Add zucchini mixture to dry ingredients, stirring just until moistened.
Stir in raisins and nuts.
Spoon into greased muffin cups, filling 2/3 full.
Bake at 350 degrees for 20 minutes.
Chef
