Zucchini Muffin Recipe

Here is a Zucchini Muffin Recipe sent in by Helene of  Countryside Connection and Once Upon A Pine. Helene has also includedwith the recipe recommendations for healthier / dietary substitutions as well as changes she has adopted over the years. The original recipe has been provided with subsitutions and changes noted in brackets. Helene says, “Everyone always loves these and they are definitely a family favourite.”

Zucchini-Nut Muffins

Ingredients:

3 cups flour, sifted (I use half wholemeal flour and half white)
1 tsp. baking powder
1 tsp. baking soda (American name for bicarbonate of soda)
1 tsp. salt
1 tsp. ground cinnamon (I love extra spices, so always increase the amount or add some fresh grated nutmeg and a bit of allspice as well as the cinnamon)
1 1/2 cups sugar (Splenda works perfectly for diabetics or those restricting sugar intake; using one cup granulated sugar and 1/2 cup of dark brown sugar is also a great option)
4 large free-range eggs
1 cup oil (I subsitute with 1/4 c. oil needed for moisture content and 3/4 cup homemade applesauce)
2 cups unpeeled, coarsely grated zucchini
1 tsp. vanilla
1 cup walnuts, chopped
1/2 cup raisins or sultanas (I prefer sultanas and use a VERY generous 1/2 cup)

Method:

Sift together flour, baking powder, bicarbonate of soda, salt and cinnamon. Set aside.

Combine sugar and eggs in large bowl of electric mixer and beat at medium speed for 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 overmix.

Note: This works just as well using a large mixing bowl and mixed by hand with a large wooden spoon.

Fill 22 paper-lined muffin cups (or butter cups well if like me you prefer to prepare without paper linings) 2/3 full with batter. Bake at 175 degrees C. for 25 minutes or until lightly browned. Let stand for 10 minutes, then remove muffins from pans to cool.

Note: Makes 22 muffins, or if larger muffins are preferred, fill about 16 cups to the top (butter around the top of the muffin tin for easy removal) This recipe can also be used to make a dozen medium size muffins and one small loaf of zucchini bread.

To freeze: Wrap individual muffins or small loaf in foil and when ready to use, simply remove the foil and reheat from frozen in warm oven or smaller toaster oven – tastes freshly baked every time.

Enjoy!

Let me know what you think of Helene’s Zucchini Muffin recipe when you try it.