Shredded zucchini adds moisture to these tender muffins which are dotted with raisins and chopped walnuts. If you have a surplus of zucchini in summer, this is a tasty way to put it to good use.
—HARRIET STICHTER MILFORD, IN
PREP: 20 MIN. • BAKE: 20 MIN. • MAKES: 1 DOZEN
1 cup all-purpose flour
3/4 cup whole wheat flour
2/3 cup packed brown sugar
2 teaspoons baking powder
3/4 teaspoon ground cinnamon
1/2 teaspoon salt
2 large eggs
3/4 cup 2% milk
1/2 cup butter, melted
1 cup shredded zucchini
1 cup chopped walnuts
1/2 cup raisins
1. Preheat oven to 375°. In a large bowl, whisk the first six ingredients. In another bowl, whisk eggs, milk and melted butter until blended. Add to the flour mixture; stir just until moistened. Fold in zucchini, walnuts and raisins.
2. Fill greased muffin cups three-fourths full. Bake 18-20 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pan to a wire rack. Serve warm.
FREEZE OPTION Freeze cooled muffins in resealable plastic freezer bags. To use, thaw the muffins at room temperature or, if desired, microwave each muffin on high for 20-30 seconds or until heated through.