|
Italian Zucchini Muffins 3 cups all-purpose FLOUR 1 tsp. BAKING POWDER 1 tsp. BAKING SODA 1/2 tsp. SALT 1 tsp. CINNAMON 1 cup SUGAR 4 EGGS, room temperature 1 cup OIL 2 cups grated ZUCCHINI, unpeeled 1 tsp. VANILLA 1 cup chopped WALNUTS 1/2 cup GOLDEN RAISINS Sift flour, baking powder, soda, salt and cinnamon. Set aside. Combine sugar and eggs in a large bowl and beat at medium speed for two minutes. Gradually add oil in a slow, steady stream, beating constantly for two or three minutes (important). Add zucchini and vanilla, blending well. Stir in walnuts and raisins. Fold in sifted ingredients just until batter is evenly moistened. Do not overmix. Spoon into greased muffin cups and bake until done. Let muffins stand 10 minutes, then turn them onto rack. Bake at 400 degrees for 20 minutes. Makes 24 muffins. |
Recipe courtesy of Nana's Kitchen :o)
http://freepages.genealogy.rootsweb.com/~karencassell/
Graphics graciously provided by Helena at Graphic Garden.