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Zucchini Muffins

October 23, 2015

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This is a delicious recipe from Smitten Kitchen.   Moist, full of zucchini, nuts, dried fruit.  Great breakfast material.  The only change I made was doubling up on the nuts and omitting the nutmeg.

I prefer the portability of a muffin.  But please make the loaf if that is what you desire.  Instructions are in the original recipe.

*Weigh the flour or be very careful if using measuring cups.  This is what I do:  stir the flour in your container, creating fluffy flour.  Spoon the flour into the measuring cup.  When it calls for 1 cup of flour, I use my 1/2 cup  (doubling of course), stirring the flour each time I measure.  The first time I made this recipe I thought the muffins were too floury.  But when I looked up a dozen Zucchini muffin/bread recipes they ALL had 3 cups of flour.  The second time I made these,  I made sure I was fluffing up my flour and weighed to make sure I was on target.  They tasted much better the second time.  They also taste better if you let them sit until they are cool before tasting.  Sometimes that’s hard to do though :).

Zucchini Muffins from Smitten Kitchen

1-3/4 cups sugar

3 cups or 375 grams of *flour

1 tablespoon cinnamon

1 teaspoon baking soda

1/2 teaspoon baking powder

1 teaspoon salt

1 cup chopped walnuts

1 cup raisins or cranberries

2 cups grated zucchini, from 2 medium (I really pack the cups with zucchini)

3 large eggs

1 cup canola oil

2 teaspoon vanilla extract

Heat oven to 350 degrees.  Grease 24 muffin cups with canola oil spray .

Combine dry ingredients:  sugar, flour, cinnamon, baking soda, baking powder and salt.  Add nuts and raisins and stir together until combined, using your hands to make sure the raisins are separated.   Add zucchini and toss together lightly.

Combine eggs, oil and vanilla and whisk together.  Add to dry ingredients and with a rubber spatula, stir and fold gently until ingredients are just combined.

Using a large ice cream scoop, divide dough evenly into muffins cups.

Bake for approximately 20-25 minutes.

Remove muffin tins onto a cooling rack for about 10 minutes.  Then remove muffins to cool completely.

mis en place:

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sugar, flour, cinnamon, baking soda, baking powder and salt, then nuts and raisins:

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add zucchini:

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eggs, oil and vanilla:

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combine:

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divide among muffin cups:

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out of the oven, cooling on racks:

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cool completely:

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