From the kitchen of One Perfect Bite...Over the years, this has become my go-to recipe for zucchini muffins. I've made these hearty gems for over 20 years now, and if you glance through the ingredient list, you'll see why my children use to call them "kitchen sink" muffins. Not, mind you, for their scrumptious taste, but because I put everything but the kitchen sink into the batter. I know you will like them. While they are a bit heavier than the usual breakfast muffin, they are moist and delicious and also keep well. That's important when a recipe makes 18 muffins. The recipe is simple enough for young cooks to prepare and if you use a box grater to shred the zucchini, they can be made without special equipment. I spray the paper liners to keep the muffins intact when the liners are peeled back for eating. It's not necessary, but it does make for nicer looking offering. I hope you'll give this recipe a try. Here is how they are made.
Zucchini Muffins with Lots of Other Stuff...from the kitchen of One Perfect Bite inspired by Taste of Home Magazine
2-1/2 cups all-purpose flour
1-1/2 cups sugar
1/2 cup quick-cooking oats
1 tablespoon baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
4 eggs, lightly beaten
3/4 cup canola oil
1-1/2 cups shredded peeled zucchini
1/2 cup raisins
1/2 cup chopped pecans
1) Preheat oven to 400 degrees F. Line 18 muffin cups with paper liners. Spray interior of paper liners with nonstick spray.
2) Combine flour, sugar, oats, baking powder, salt and cinnamon in a large bowl.
3) Combine eggs and oil and whisk to combine. Pour into dry ingredients and mix just until combined.
4) Fold zucchini, raisins and pecans into batter. Spoon into prepared muffin cups. Bake at 400° for 20-25 minutes. Cool for 5 minutes before removing to wire racks. Yield: 1-1/2 dozen.
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