Thursday, July 30, 2015

Zucchini Raisin Muffins

Soon it will be time to start looking for every way under the sun to use zucchini. I don't have a garden myself, but I am usually the happy recipient of gifts of produce, with zucchini being the one most often received! Some of my favorite ways to use this prolific vegetable are cherry zucchini muffins, zucchini fries, lemon zucchini bread and chicken and zucchini pasta.

And now I can add these muffins! I changed up this recipe a bit and love the way it turned out - I think it could be lightened up further with no real effect - the zucchini keeps the muffins moist and tender and the golden raisins add good contrast and sweetness. These were gobbled up quickly at home and at work - the true sign of a great recipe!

Zucchini Raisin Muffins

1/2 cup butter, at room temperature
1/2 cup applesauce
1 cup sugar
2 eggs
1 Tbsp. vanilla extract
1 1/2 cups flour
1 1/2 cups white whole-wheat flour
1 Tbsp. cinnamon
2 tsp. baking soda
1 tsp. salt
1 tsp. nutmeg
3 cups grated zucchini
1 cup golden raisins

With an electric mixer, in a large bowl, beat the butter and sugar on high speed until fluffy, about 2 minutes. reduce speed to medium and beat in the applesauce, then the eggs and vanilla.

In a medium bowl, whisk flours, cinnamon, baking soda, salt and nutmeg. With the mixer running on low speed, gradually add the flour mixture to the butter mixture. Beat until just combined. Fold in the zucchini and raisins.

Spoon the batter into muffin cups lined with paper, filling each about three-quarters full. Bake at 350 until golden and a toothpick inserted into the center comes out clean, 25 to 30 minutes. Let cool in the pans on a wire rack. Makes 18-20.

Recipe Source: Adapted from Rachael Ray

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