 |
Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 12 |
|
here is another recipe for using up the tons of zucchini that keeps coming in!!! the recipe is from King Arthur's... they also have a great tip on why you do not over mix muffins etc.. which I included at the end of the directions Ingredients:
2 cups king arthur unbleached all-purpose flour |
1/2 cup granulated sugar |
1 tablespoon baking powder |
1 teaspoon salt |
grated peel of 1/2 lemon |
1/2 cup (or more) chopped walnuts |
1/2 cup (or more) raisins |
2 eggs, beaten |
1/2 cup milk |
1/3 cup vegetable oil |
1 cup (packed) shredded zucchini |
Directions:
1. First: Preheat your oven to 400°F.
2. Combine the flour, sugar, baking powder, salt and lemon peel in a large bowl. Stir in the walnuts and raisins.
3. In a smaller bowl (or a two cup liquid measure), combine the eggs, milk and oil.
4. Make a well in the center of the dry ingredients and add the wet ingredients. Stir just until barely combined and then gently fold in the zucchini.
5. Spoon the batter into a greased, 12-cup muffin tin. Bake for 20 to 25 minutes or until the muffins spring back when you press them with your fingertips.
6. ................................................................................
7. A Tip from King Arthur Flour...Don't beat those muffins! The baking soda and baking powder used to leaven muffins is activated by moisture (baking soda) and moisture/heat (double-acting baking powder). Once this reaction starts, there's no putting it on hold. You can stir your dry ingredients vigorously, and beat your wet ingredients to a froth, but when you put the two together, do it gently - you don't want to disturb those little air bubbles responsible for making your muffins
|
|