Z is for Zucchini Muffins
Daryl is the professional cook at our house. While he doesn't particularly care for baking much, he sure is good at it. He whipped up these zucchini muffins one time, and I'll be honest, I thought they were going to taste like vegetables. Boy was I wrong! His zucchini muffins were thebomb.com. They were sweet and moist, and not to mention a tad bit healthier than the other types of muffins I would typically eat. As I mentioned in my tips for healthy eating, zucchini muffins are one of my new favorite snacks.
Zucchini Muffins (Taste of Home Recipe)
•3/4 cup all-purpose flour
•1/2 cup sugar
•1/4 teaspoon baking powder
•1/4 teaspoon baking soda
•1/4 teaspoon salt
•1/4 teaspoon ground cinnamon
•1/4 cup canola oil
•1 cup finely shredded unpeeled zucchini
•1/2 cup chopped walnuts
•1/4 cup dried currants or chopped raisins
•In a bowl, combine the first six ingredients. Combine the egg and oil; stir into dry ingredients just until moistened. Fold in the zucchini, walnuts and currants.
•Coat muffin cups with cooking spray or use paper liners; fill three-fourths full with batter. Bake at 350° for 22-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Yield: 6 muffins.