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Zuchini Muffins Recipe

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This recipe for Zuchini Muffins, by , is from The Foods We Love to Eat, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mary-Jeanine Ibarguen
Added: Thursday, December 11, 2008

Category:
Category:

Ingredients:  
Ingredients:  
3/4 c whole wheat flour
3/4 c unbleached white flour
1/2 c sugar
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt, if desired
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ground cloves


1 egg white
1 whole egg
3/8 c (6 tablespoons) vegetable oil
1 1/4 c packed, finely grated unpeeled zucchini, about 1 med zucchini
1 tsp vanilla
1/2 c finely chopped nuts (optional)
1/3 c raisins (optional)

Directions:
Directions:
1. In a large bowl, combine the whole-wheat and white flours, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
2. In a medium bowl, mix together the egg white, whole egg, oil, zucchini, and vanilla. Add this mixture to the flour mixture, stirring the ingredients to combine them well. Stir in the nuts and /or raisins, if desired.



For Bread, Pour the batter into a greased 9x5x3 - inch loaf pan. Bake the bread in a preheated 350o oven for 50 to 60 minutes or until a pick inserted in the center of the bread comes out clean.


For 12 muffins, bake at 350 for 30 minutes.

Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
20 mins
Personal Notes:
Personal Notes:
This recipe is from Jane Brody's Good Food Cookbook.

Tip #1: once you like the recipe and know you'll make it often, make up little ziploc bags of the dry ingredients and store them in the frig.

Tip #2: use small loaf pans instead of muffin tins. Easier to clean out, easier to freeze for later.

 

 

 

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