Walnut Zucchini Muffins

All-purpose flour, whole wheat flour, brown sugar, baking powder ground cinnamon and salt are combined and mixed with eggs, milk and butter to create batter. Shredded zucchini, chopped walnuts and raisins are gently folded in and batter is spread evenly into prepared pan. Muffins are baked until golden brown and tops are round.

Ingredients -

1 cup All-Purpose Flour
3/4 cup Whole Wheat Flour
2/3 cup packed Brown Sugar
2 teaspoons Baking Powder
3/4 teaspoon Ground Cinnamon
1/2 teaspoon Salt
2 Eggs
3/4 cup Milk
1/2 cup Butter, melted
1 cup shredded Zucchini
1 cup chopped Walnuts
1/2 cup Raisins

Preparation:

1. Preheat oven to 375 degrees F.

2. In a large bowl, combine the first six ingredients.

3. In another bowl, whisk the eggs, milk and butter; stir into dry ingredients just until moistened.

4. Fold in the zucchini, walnuts and raisins.

5. Fill greased muffin cups three fourths full.

6. Bake for 18 to 20 minutes or until a toothpick comes out clean.

7. Cool for 5 minutes before removing from pan.

Variations and Recipe Ideas:

Muffin Making Tips -

Muffin Pan Preparation

Spread vegetable oil or melted unsalted butter on the sides of muffin cups and the top of the muffin tin to keep muffins from sticking. Use a pastry brush to apply or a paper towel. Do not over apply or muffins can fry instead of bake.

Muffin Making Tips -

Storing Muffins

Muffins will keep up to 5 days when stored at room temperature in an airtight container. Muffins with fresh fruit or butter based icings should be stored in the refrigerator.