Wednesday, July 7, 2010

Zucchini Muffins

I baked Zucchini Muffins today. I had fresh Zucchini form our garden!! I used Splenda instead of sugar, and I added a few chocolate chips. This is the recipe that I followed.
For those of you who prefer to use oil over butter, be my guest (use 1 cup vegetable oil instead of the butter) but I have to tell you, I've made these both ways, and the butter version just tastes better.

•3 cups grated fresh zucchini
•2/3 cup melted unsalted butter
•1 1/3 cup sugar
•2 eggs, beaten
•2 teaspoons vanilla
•2 teaspoons baking soda
•Pinch salt
•3 cups all-purpose flour
•2 teaspoons cinnamon
•1/2 teaspoon nutmeg
•1 cup walnuts (optional)
•1 cup raisins or dried cranberries (optional)
You don't need a mixer for this recipe.

1 Preheat the oven to 350°F (175°C). In a large bowl combine the sugar, eggs, and vanilla. Stir in the grated zucchini and then the melted butter. Sprinkle the baking soda and salt over the zucchini mixture and mix in. In a separate bowl, mix together the flour, nutmeg, and cinnamon. Stir these dry ingredients into the zucchini mixture. Stir in walnuts, raisins or cranberries if using.

2 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. Bake on the middle rack until muffins are golden brown, and the top of the muffins bounce back when you press on them, about 25 to 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.

Note, if you are including walnuts and dried fruit, you will likely have more batter than is needed for 12 muffins. I got about 14 muffins from this batch, and that included filling the muffin cups up as far as they could possibly go (above the surface of the muffin tin).

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