It was a wonderful opportunity to view and to appreciate so many pieces in many different colors, styles, sizes and shapes. It's a wonderful exhibit on view through August 7!
The next day we were back to our routines. In the fridge Zucchini waiting to be shredded and used to bake a double batch of moisty delicious light Raisin Zucchini Muffins. Baking a double batch works so well, because the majority of them are placed in our freezer after they have cooled. Nothing is better than grazing in the freezer on a HHH summer morning and locating a nutritious light homemade muffin.
The recipe that I use has been adapted from Janet Pierce's Zucchini-Chocolate Chip Muffin recipe. However, I ignore the chocolate and use Raisins. Egg Whites and Olive Oil plus a couple other changes are made. (2 Egg Whites = 1 Whole Egg, when baking.) This recipe is for 1 batch of 12 moisty yummy muffins.
Raisin 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
3/4 Cup Raisins
- 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.