Thursday, April 28, 2011

Raisin Zucchini Muffins

Last week while glancing through my local grocery store's (Big Y) sales flyer it did not take me long to notice that the price was right on Zucchini!  I'm definitely a consumer who enjoys a good sale on food, on clothing and on household goods.  Always have and always will be! 

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  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

  1. Preheat oven to 350°F.
  2. Place muffin liners in muffin pan.
  3. Wash 2 Zucchini in cold water and dry.
  4. Shred Zucchini to measure 1 Cup.
  5. In a large bowl stir together Flour, Sugar, Baking Soda, Cinnamon, Nutmeg and Salt.
  6. In a medium blow combine Egg Whites, Olive Oil, Milk, Lemon Juice and Vanilla.
  7. Add shredded Zucchini to liquid ingredients.
  8. Pour liquid ingredients into dry ingredients.  Add 3/4 Cup Raisins.  
  9. Stir until moistened.
  10. Divide batter evenly between the 12 muffin cups.
  11. Bake 28 Minutes or until cake tester comes out clean.
These muffins are very moisty.  They also freeze very well.  If you have extra Zucchini, bake these Cinnamon + Nutmeg flavored muffins.  They are so good!  After the photo was taken ... my hubby did walk away with it.  Luckily, I had placed 4 muffins in a Ziploc Freezer Bag and they are waiting in our freezer.  :)


Carol @ There's Always Thyme to Cook said...

Those muffins look so good, very moist! Love the flavors in there! But a little less raisin for me :)

A Spoonful Of Sugar said...

They sound delicious!! Zucchini is one of our favourite veggies - I will have to make these for the kids lunchboxes.

JG said...

Carol- :) Yes, we do like raisins a lot, here. The muffins are good without this fruit, too.

A Spoonful of Sugar- These muffins freeze really well and are a nice snack at lunchtime.

~Lavender Dreamer~ said...

That sounds so good! I remember having SO much zucchini in the garden that I would look for all kinds of recipes to make! ♥

~Lavender Dreamer~ said...

I came back to get the recipe! I can only have a low sugar or NO sugar treat so these would be good! ♥