Best 2 Zucchini Raisin Muffins Recipes
Zucchini raisin muffins are a delicious and nutritious way to start your day or enjoy as a snack. The combination of zucchini and raisins gives these muffins a moist and flavorful texture, while the spices add a warm and inviting aroma. Whether you're looking for a healthy breakfast option or a sweet treat, zucchini raisin muffins are a perfect choice. With their simple ingredients and easy-to-follow instructions, these muffins are a great recipe for bakers of all skill levels. So gather your ingredients, preheat your oven, and let's get started on creating a batch of these delightful zucchini raisin muffins.
Here are our top 2 tried and tested recipes!
ZUCCHINI RAISIN MUFFINS
Moist and sweet treat that everyone will love.
Provided by Jenifer Mastrud
Categories Bread Quick Bread Recipes Zucchini Bread Recipes
Time 40m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line muffin cups with paper liners.
- Mix flour, salt, nutmeg, baking soda, and baking powder in a mixing bowl.
- Beat egg, sugar, and vegetable oil together in a large bowl. Fold zucchini and raisins into egg mixture until evenly mixed. Stir flour mixture into the wet mixture to make a batter. Divide batter into 12 muffin cups to about 2/3 full.
- Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 25 minutes.
Nutrition Facts : Calories 118.4 calories, Carbohydrate 17.4 g, Cholesterol 13.6 mg, Fat 5 g, Fiber 0.5 g, Protein 1.5 g, SaturatedFat 0.9 g, Sodium 91.5 mg, Sugar 10.6 g
ZUCCHINI RAISIN BRAN MUFFINS
Categories Bread Mixer Vegetable Breakfast Brunch Bake High Fiber Raisin Walnut Zucchini Healthy Bran Whole Wheat Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 12 muffins
Number Of Ingredients 15
Steps:
- Preheat the oven to 375°F. In a bowl whisk together the flours, the bran, the baking powder, the salt, the cinnamon, and the cloves. In a large bowl with an electric mixer cream the butter with the sugar until the mixture is light and fluffy, add the eggs, 1 at a time, beating well after each addition, and beat in the vanilla. Beat the flour mixture into the butter mixture, beat in the milk, and stir in the raisins, the walnuts, and the zucchini. Divide the batter among 12 well-buttered or paper-lined 1/2-cup muffin tins and bake the muffins in the middle of the oven for 25 to 30 minutes, or until a tester comes out clean. Turn the muffins out onto a rack and let them cool.
Tips:
- Use a box grater to shred the zucchini: This will ensure that the zucchini is evenly shredded and will help the muffins bake evenly.
- Be sure to squeeze out the excess moisture from the shredded zucchini: This will help prevent the muffins from being too wet.
- Use a light hand when mixing the batter: Overmixing can result in tough muffins.
- Fill the muffin cups only 2/3 full: This will allow the muffins to rise properly in the oven.
- Bake the muffins until a toothpick inserted into the center comes out clean: This will ensure that the muffins are fully baked.
- Allow the muffins to cool completely before frosting: This will help the frosting set properly.
Conclusion:
Zucchini raisin muffins are a delicious and easy-to-make treat that can be enjoyed for breakfast, lunch, or snack. They are also a great way to use up leftover zucchini. With their moist texture, sweet flavor, and crunchy topping, these muffins are sure to be a hit with everyone who tries them. So next time you have some zucchini on hand, be sure to give this recipe a try. You won't be disappointed!
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