Monday, July 18, 2011

Raisin Zucchini Muffins

Summer surely brings a more leisurely pace.  It's also a "Summer of Culture" for my DH & me.  The lawn had been mowed and the perennial gardens looked fine, so on Thursday we drove to Boston to visit the totally awesome Chihuly Through the Looking Glass exhibit at the Museum of Fine Arts Boston.  As we walked down the stairs, the entrance to the galleries containing Dale Chihuly's gorgeous blown glass works of art was so enticing.    

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

  1. Preheat oven to 350°F.
  2. Wash 2 small Zucchini in cold water and dry.
  3. Shred Zucchini to measure 1 Cup.
  4. In a large bowl combine dry ingredients, stir.
  5. In small bowl slightly beat Egg Whites.
  6. Add Egg Whites to dry ingredients.
  7. Add remaining ingredients.
  8. Stir until moistened & combined.
  9. Divide batter evenly between 12 muffins cups.
  10. Bake 28 minutes or until cake tester comes out clean.
  11. Remove muffins from pan and cool on cooling rack.
Now, Raisin Zucchini Muffins are located in Freezer Ziploc Bags in our freezer in addition to the tasty treats that we've been enjoying.  Our local produce is now available at roadside stands, so fresh Zucchini will be located in our fridge.  :)  Do you purchase the fresh Zucchini?



Rita said...

Thank you! The recipe I ws looking for; yes I guy fesh zucchini and I have 2 in the fridge and was looking for a recipe.

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

That had to be an awesome exhibit! The muffins look great, a little different for me, zucchini and raisins but I bet it's a nice moist muffin.

JG said...

Rita- This was great timing! :)

Carol- Oh, it's such a wonderful exhibit... The muffins - you know how we like raisins.

~Lavender Dreamer~ said...

What beautiful art! We went to an Art Museum yesterday and I was in AWE of the amazing work, too! I love muffins...these sound good! ♥

Rita said...

I made them and they are realy good and in the freezer! Company next week and she doesn't like raisins so I added dried cherries. Thank yoou JG.

JG said...

Rita- Glad you like them. :) I like your idea of the dried cherries! A nice surprise for your guest.

JG said...

Lavender Dreamer- There's always time for culture and for baking muffins. :)