Saturday, April 3, 2010

Zucchini Muffin

1 1/2 cups flour
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1 cup sugar
1 cup shredded zucchini (frozen)
1 large egg
1/4 cup vegetable oil
1/2 teaspoon salt  
1/3 cup raisins (optional)
1/4 cup chopped walnuts (optional)

  1. Use 2 medium-sized zucchini for every 1 cup shredded zucchini that you need.
  2. Preheat oven to 350 degrees. Grease a 12 muffin pan and set aside.
  3. In a bowl, stir the flour, cinnamon, baking soda, salt and baking soda. Set it aside.
  4. In a larger bowl beat with a hand mixer the sugar, zucchini and the egg. Now add the vegetable oil.
  5. With a wooden spoon, stir the flour mixture into the zucchini mixture.
  6. Pour the mixture into the loaf pan and bake for 20 to 25 minutes or until a toothpick inserted in the center comes out clean.
  7. Take out of oven and let cool about 10 minutes then remove from pan.

No comments:

Post a Comment