ZUCCHINI MUFFINS

ZUCCHINI MUFFINS


INGREDIENTS:

3 cups grated fresh zucchini
2/3 cup melted unsalted butter
1 1/3 cup sugar
2 eggs, beaten
2 teaspoons vanilla
2 teaspoons baking soda
Pinch of salt
3 cups all-purpose flour
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1 cup walnuts
1 cup raisins

DIRECTIONS:
Preheat the oven to 350 degrees. In a large bowl combine
the sugar, eggs, and vanilla. Stir in the grated zucchini
and then the melted butter. Sprinkle the baking soda and
salt over the zucchini mixture and mix in. In a separate
bowl, mix together the flour, nutmeg, and cinnamon. Stir
these dry ingredients into the zucchini mixture. Stir in
walnuts and raisins. Coat each muffin cup in your muffin
pan with a little butter or vegetable oil spray. Use a
spoon to distribute the muffin dough equally among the
cups, filling the cups up completely. Bake on the middle
rack until muffins are golden brown, and the top of the
muffins bounce back when you press on them, about 25 to
30 minutes. Test with a long toothpick or a thin bamboo
skewer to make sure the center of the muffins are done.
Set on wire rack to cool for 5 minutes. Remove muffins
from the tin let cool another 20 minutes.

YIELD: 12 Muffins