Zucchini Cupcakes

1. 1

   Preheat the oven to 350.

2. 2

   In a small microwave-safe bowl, add raisins and cover with brandy - microwave until hot, about 30 seconds.

3. 3

   Set aside and let cool - drain.

4. 4

   In a medium bowl, whisk together flours, baking soda, baking powder, cinnamon, salt and pepper.

5. 5

   In a large bowl, whisk together the canola oil, brown sugar, maple syrup, vanilla and eggs.

6. 6

   Remove the excess liquid from the zucchini by squeezing it dry.

7. 7

   Add the walnuts, raisins, zucchini and ginger into the wet ingredients and stir to combine.

8. 8

   Add a scoop or two of the dry ingredients into the wet and fold just until combined - keep adding and folding until all of the dry ingredients have been used.

9. 9

   Scoop the batter into 18 large or 12 large and 21 mini muffin cups lightly coated with nonstick spray or lined with paper liners.

10. 10

    Bake until they spring back when lightly pressed in the center, about 25 minutes for the large and 12-14 minutes for the small.

11. 11

    Carefully remove the muffins to a wire rack and let completely cool.

* Per serving · 4 servings · Values may vary.

No additional tips available.