Zucchini Muffins that’ll make you go, “Zounds!”
Zucchini is a great vegetable on which to practice cutting brunoise and fine brunoise—you know, the little, tiny dice cuts. But then what to do with all that zucchini? Personally, I make muffins. They’re quick, they’re easy, and they’re tasty. You can’t ask for much more.
Zucchini Muffins that’ll make you go, “Zounds!”
Yield: about 18 2-inch muffins
3 cups flour
¼ tsp baking powder
1 tsp baking soda
1 tsp salt
1 Tbl cinnamon
1 tsp allspice
¼ tsp nutmeg
1 cup granulated sugar
1 cup packed brown sugar
½ cup walnuts (optional)
½ cup golden raisins
2 cups zucchini, shredded or very finely cut
3 eggs
3/4 cup oil
1 cup milk
2 tsp vanilla
Preheat the oven to 400° F.
Mix all of the powdered ingredients together thoroughly. If you’re making a single batch, you can probably do this with a fork; but if you’re making a double, it’s probably best to use clean, dry hands and toss everything around thoroughly. Add the raisins, zucchini, and nuts (if using) and mix it up some more to distribute them.
Beat the eggs with a fork and add the other liquids in with them; beat it some more. Add the wet stuff to the dry stuff and stir them together just enough to moisten the flour. The mix should still be somewhat lumpy, and it should stick to your spoon or spatula a bit when you lift it out of the bowl.
Spoon batter into prepared muffin cups (liners or greased), filling them about 2/3 to the top, and bake for about 20-25 minutes, or until the top springs back when gently pressed.
If you want to make some of the muffins with nuts and some without, fold the nuts gently into the batter with a rubber spatula after you’ve filled some of the muffin cups with nutless batter. Make sure to compensate for how many muffins you’ve already made (only use ¼ cup of nuts if you’re only making half the muffins with them).
September 21st, 2006 at 5:40 pm
[...] Corduroy Orange The only Food Blog written by Jesse Sharrard « Zucchini Muffins that’ll make you go, “Zounds!” [...]
August 10th, 2007 at 9:09 am
[...] As long as I’m giving plugs for the oldies-but-goodies that are stashed in the site’s vaults, I think it’s also worth mentioning my zucchini muffins, especially as we’re entering the time of year when zucchini abounds. For a special treat, pair them with my sweet caramelized red onion marmalade, which is really quite good—the cooking technique of caramelizing the onions brings out their natural sweetness, which is then accentuated with the addition of liberal amounts of pure maple syrup and/or honey. I can see you making a face; it’s the same one my sister made when I told her we’d be having zucchini muffins and red onion marmalade. Know what she did? Asked for thirds. And fourths, if I remember correctly. [...]
June 23rd, 2009 at 1:13 pm
OMG! These were SOOOOO good. I used dried pineapple also.
September 1st, 2009 at 10:16 am
[...] Zucchini Muffins This was shamelessly stolen! [...]