Name: Zucchini Nut Muffins
Yield: 4 servings
Ingredients: 3 cups all-purpose flour; 1 teaspoon baking powder; 1 teaspoon baking soda; 1 teaspoon salt; 1 teaspoon cinnamon; 2 cups sugar; 4 eggs; 1 cup oil; 2 cups zucchini, grated unpeeled; 12 teaspoon vanilla; 1 cup walnuts, chopped; 12 cup golden raisin

Servings: 4 persons

3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
2 cups sugar
4 eggs
1 cup oil
2 cups zucchini, grated unpeeled
12 teaspoon vanilla
1 cup walnuts, chopped
12 cup golden raisin

1
Preheat oven to 350F.
2
Sift flour, baking powder, baking soda, salt and cinnamon then set aside.
3
Combine sugar and eggs in large mixing bowl and beat at medium speed for 2 minutes.
4
Add zucchini and vanilla and blend well.
5
Stir in walnuts and raisins.
6
Fold in sifted dry ingredients just until batter is evenly moistened-careful not to overmix.
7
Spoon batter into non-stick muffin pans.
8
Bake 25 minutes or until lightly browned.
9
Let stand 10 minutes, then turn muffins out onto rack to cool.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Zucchini Nut Muffins

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