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| Zucchini Nut Muffins |
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| Category: Biscuits & Bread |
Kitchen of: Joyce Brooks |
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| Ingredients: |
| 3 | cups | Flour |
| 1 | tsp | Baking Powder |
| 1 | tsp | Baking Soda |
| 1 | tsp | Salt |
| 1 | tsp | Cinnamon |
| 2 | cups | Sugar |
| 4 | | Eggs, room temperature |
| 1 | cup | Oil |
| 2 | cups | Zucchini, unpeeled and grated |
| 1/2 | tsp | Vanilla |
| 1 | cup | Walnuts, chopped |
| 1/2 | cups | Golden Raisins |
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| Instructions: |
| 1. | Preheat oven to 350 degrees. |
| 2. | Generously grease muffin pans. |
| 3. | Sift flour, baking powder, baking soda, salt and cinnamon together; set aside. |
| 4. | Combine sugar and eggs in large bowl. Use electric mixer and beat at med. speed for 2 min. |
| 5. | Gradually add oil in slow, steady stream, beating constantly 2 to 3 minutes. |
| 6. | Add zucchini and vanilla and blend well. |
| 7. | Stir in walnuts and raisins. |
| 8. | Fold in sifted dry ingredients just until batter is evenly moistened; do not over mix. |
| 9. | Spoon batter into prepared muffin pans, Fill 2/3 full. |
| 10. | Bake until lightly browned--about 25 minutes. |
| 11. | Let stand 10 minutes, then turn muffins our onto rack to cool. |
| 12. | (Makes about 36 muffins.) |
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| Recipe submitted 1/30/2006 |
