Time: 30min: 10min prep, 20 min cook
Serves: 16 – 20 large muffins
Introducing Muffin Mondays! Every Monday for the next several weeks we will bring you a new muffin post.
I like my muffins to taste like muffins. I like them to be moist and slightly sweet, but not cakey or deserty. I think the muffins that come from Tim Hortons these days don’t resemble anything we should be eating for breakfast, so I make my own.
I call these magic because they seem to work out no matter what I do to them. They are my choose your own adventure muffins. I use applesauce instead of oil and the stayed moist for five days. FIVE DAYS. That’s what makes them magic. I keep the basic ingredients the same and swap out the flavors regularly. You will see several variations of these over the next several weeks to get a sense of what you can do with them. I frequently use this recipe to get rid of leftover fruits, jams, nuts and flours. Have fun with it.
Today’s adventure is with zucchini!
A neighbor friend of mine, the lovely Lynsey, was kind enough to drop off some giant zucchini last summer. These are not much good for grilling, but shred them and they are terrific for baking. Sadly, this is the last batch. Zucchini will keep shredded for up to 6 months. Longer if you’ve packaged it well. And the raisins… a number of you will say you don’t like raisins in your muffins but I say you can’t have a muffin without a raisin. Bring on the raisins. You can omit them. If you must. But you shouldn’t.
You Will Need:
- 1 1/4 cups all purpose flour
- 1 cup whole wheat flour
- 3/4 tsp of baking powder
- 3/4 tsp baking soda
- 3 tsp cinnamon
- 3 eggs
- 2/3 cup applesauce (or oil if you prefer)
- 1 tsp vanilla
- 2/3 cup sugar
- 1/2 cup maple syrup
- 2/3 cup golden raisins
- 3 cups of shreded zucchini
Preheat oven to 350F and grease you muffin pans. You can use paper liners if you wish, but I prefer the slight crisp on the outside of the muffin when they are baked naked. This recipe removes easily from the baking pan with just a slight coating of cooking spray.
Mix The Wet Ingredients
Whisk the sugar, eggs, maple syrup, vanilla, and applesauce together in a large bowl until smooth.
Mix The Dry Ingredients
Stir flour, cinnamon, baking soda, and baking powder together in a medium bowl.
Combine and Bake
Fold wet ingredients into dry until just combined. You know the muffin rule, NEVER OVER MIX. There should still be bits of white flour. The rest will work itself in when you fold in the zucchini and the raisins. On that note… fold in the zucchini and the raisins. I used a large cookie scoop and used heaping portions, filling the muffin cups nearly to the top. If you use a bit less you can make up to 24 smaller muffins. Place the muffins in the oven for 20min. If you’ve made them smaller check them after 15. Poke with a wooden skewer in the center to make sure they’re done. The skewer should be clean or with a few crumbs. Remove from oven an let cool for 10 min before removing from pan to cooling rack. Enjoy warm or cold. Even butter isn’t needed, but it is delicious.