Zucchini is not "in season" here in MA, so chunks sauteed in Olive Oil was a wonderful veggie at dinner. Yum! It's also been MANY months since I 've baked Raisin Zucchini Muffins! So ... 2 extra Zucchini were purchased to bake a dozen of these raisin filled treats. I knew better than dream that I'd bake a double batch while also preparing for Easter. 12 moisty raisin filled muffins would fit the bill. My longtime readers know that I do not always remember to take a photo of food. However, yesterday there was 1 remaining muffin, so I quickly snapped a photo - before my hubby walked into our kitchen and it would be gone. :)
This recipe is inspired by Janet Pierce's Zucchini Chocolate Chip Muffins on allrecipes.com In my family it's always "all about the Raisins", so I used 3/4 cup. After enjoying eating Hard Boiled Eggs this past weekend I'm back to using Egg Whites + Olive Oil when baking.
Raisin Zucchini Muffins inspired by Janet Pierce
Oven : 350°F
Baking time: 28 Minutes
Yield: 12 Muffins
1 and 1/2 Cups Flour
3/4 Cup Sugar
1 teaspoon Baking Soda
1 teaspoon Cinnamon
1/4 teaspoon Nutmeg
1/2 teaspoon Salt
2 Egg Whites, slightly beaten
1/2 Cup Olive Oil, for baking & sauteing
1/4 Cup Milk - I use Soy Milk.
1 Tablespoon Lemon Juice
1 teaspoon Vanilla Extract
1 Cup shredded Zucchini
3/4 Cup Raisins
- Preheat oven to 350°F.
- Place muffin liners in muffin pan.
- Wash 2 Zucchini in cold water and dry.
- Shred Zucchini to measure 1 Cup.
- In a large bowl stir together Flour, Sugar, Baking Soda, Cinnamon, Nutmeg and Salt.
- In a medium blow combine Egg Whites, Olive Oil, Milk, Lemon Juice and Vanilla.
- Add shredded Zucchini to liquid ingredients.
- Pour liquid ingredients into dry ingredients. Add 3/4 Cup Raisins.
- Stir until moistened.
- Divide batter evenly between the 12 muffin cups.
- Bake 28 Minutes or until cake tester comes out clean.