|Currant Zucchini Muffins|
There were 2 Zucchinis remaining in my fridge, so this past weekend baking moisty muffins was a plan. My "go to" recipe for these moisty yummy muffins is adapted from Janet Pierce's Zucchini Chocolate Chip Muffin recipe. A few years ago I discovered it by googling and locating it on allrecipes.com. I like the flour/ sugar ratio here - twice as much flour as sugar. Whenever possible when baking/ cooking, I use Olive Oil, Egg Whites (2 Egg Whites = 1 Whole Egg) & Soy Milk, so there are changes. No chocolate for me, either. The recipe in hand, I was on my way!
Raisins are always an ingredient in my Zucchini Muffins. When I reached for the raisin canister, I discovered that my DH had snacked the day before. No problem - there always is a Plan B!
Suddenly, I remembered that in my pantry there was an unopened box of currants that I use when baking scones. The Currants (small Raisins) were added into the batter. What a great substitution!
Currant Zucchini Muffins - 12 Muffins
Oven Temperature: 350°F
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
1/2 Cup Currants
- Preheat oven to 350°F.
- Wash 2 small Zucchini in cold water and dry.
- Shred Zucchini to measure 1 Cup.
- In a large bowl combine dry ingredients, stir.
- In small bowl slightly beat Egg Whites.
- Add Egg Whites to dry ingredients.
- Add remaining ingredients.
- Stir until moistened & combined.
- Divide batter evenly between 12 muffins cups.
- Bake 28 minutes or until cake tester comes out clean.
- Remove muffins from pan and cool on cooling rack.
They were so good! Currants will now always be an ingredient. Now, there's a treat in our freezer - a 4 pack of Currant Zucchini Muffins in a Ziploc Freezer Bag.