Zucchini Muffins
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Category
Zucchini
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Cusine
American
What do you need?
How to make?
Ingredients
2 large eggs
1 1/3 cup sugar
2 teaspoons vanilla extract
3 cups grated fresh zucchini
3/4 cup unsalted butter, melted
2 3/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
2 teaspoons cinnamon
1 teaspoon ground ginger
1/2 teaspoon nutmeg
1 cup walnuts
1 cup raisins or dried cranberries
Directions
You don't need a mixer for this recipe.
Preheat the oven to 350 degrees F . Beat the eggs in a large bowl. Mix in the sugar and vanilla extract. Stir in the grated zucchini and the melted butter.
In a separate bowl, mix together the flour, baking soda, baking powder, cinnamon, ground ginger, nutmeg, and salt.
Stir these dry ingredients into the zucchini mixture. Stir in walnuts, raisins or cranberries if using.
Coat each muffin cup in your muffin pan with a little butter or vegetable oil spray. Use a spoon to distribute the muffin dough equally among the cups, filling the cups up completely, above the surface of the muffin tin.
Bake at 350 degrees F on the middle rack until muffins are golden brown, and the top of the muffins bounce back when you press on them, about 20-30 minutes. Test with a long toothpick or a thin bamboo skewer to make sure the center of the muffins are done.
Set on wire rack to cool for 5 minutes. Remove muffins from the tin let cool another 20 minutes.
