Wednesday, October 30, 2013

Currant Zucchini Muffins

Currant Zucchini Muffins
Did I really write currants?  Oh yes I did!

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  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

  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.
As the 12 muffins were cooling on the rack, suddenly 1 disappeared!   

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.



~Lavender Dreamer~ said...

That sounds so good. Currants give a natural sweetness to any muffin. I like a few in my breakfast cereal, too! Enjoy!

JG said...

Lavender Dreamer- That sounds good, too!