Sunday, September 11, 2016

Nicole’s Zucchini Spice Muffins

These muffins are just one more way to eat a large, nutritious, inexpensive zucchini - especially one that lands on your doorstep wrapped in swaddling clothes, which excess zucchinis tend to do at this time of year. 

We’re on Day 2 of soldiering through uncounted pounds of zucchini. Ron bought four of these monsters at $1 each. The hefty beauty in this photograph, for example, weighs … um … 4-1/2 pounds. The zucchini weighs even more! Heh-heh! Bit of a mix-up, there … 

Nicole’s Zucchini Spice Muffins:

3 c. (750 mL) flour
2 c. (500 mL) granulated sugar
1/4 tsp. (1 mL) baking powder
1 tsp. (5 mL) baking soda
1/2 tsp. (2.5 mL) salt
1-1/2 tsp. (7 mL) cinnamon
1 tsp. (5 mL) ginger
tsp. (5 mL) cloves
3 eggs
3/4 c. (180 mL) canola oil
1 tsp. (5 mL) vanilla extract
2 c. (500 mL) skinned, seeded, shredded zucchini
1/2 c. (125 mL) seedless raisins
1 c. (250 mL) coarsely chopped walnuts

Preheat oven to 350 deg. F. Spray-grease and flour a bundt cake  pan. Set aside. In large bowl, combine flour, sugar, baking powder, baking soda, salt, cinnamon, ginger, and cloves, mixing thoroughly.  In a small bowl, combine eggs, oil, and vanilla. Make a well in dry ingredients. Add liquid ingredients all at once, hand-mixing until smooth. Mix in zucchini, raisins, and walnuts. Bake 30-to-35 min., or until toothpick inserted at center of muffin comes out clean.

Combine dry ingredients.

Whisk together eggs, oil, and vanilla.

Add liquid to dry ingredients, stirring with vigor. 

I used clean hands to mix in grated zucchini ...

And chopped walnuts.

With this result! Most went into the freezer 
for cool Autumn days or unexpected guests.

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