Walnut Zucchini Muffins Recipe

Walnut Zucchini Muffins Recipe photo by Taste of Home

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Shredded zucchini adds moistness to these tender muffins dotted with raisins and chopped walnuts. “If you have a surplus of zucchini in summer as most of us do, this is a good way to use some of it,” assures Harriet Stichter of Milford, Indiana.

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Walnut Zucchini Muffins Recipe

Prep: 15 min. Bake: 20 min.

Yield: 12 Servings

15 20 35

Ingredients

1 cup all-purpose flour
3/4 cup whole wheat flour
2/3 cup packed brown sugar
2 teaspoons baking powder
3/4 teaspoon ground cinnamon
1/2 teaspoon salt
2 eggs
3/4 cup milk
1/2 cup butter, melted
1 cup shredded zucchini
1 cup chopped walnuts
1/2 cup raisins

Directions

In a large bowl, combine the first six ingredients. In another bowl, whisk the eggs, milk and butter; stir into dry ingredients just until moistened. Fold in the zucchini, walnuts and raisins.
Fill greased muffin cups three-fourths full. Bake at 375° for 18-20 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Yield: 1 dozen.

Nutritional Facts 1 serving (1 each) equals 281 calories, 15 g fat (6 g saturated fat), 58 mg cholesterol, 267 mg sodium, 33 g carbohydrate, 2 g fiber, 7 g protein.

Originally published as Walnut Zucchini Muffins in Simple & Delicious September/October 2006, p42

Big Batch Baked Goods

We enjoy homemade baked goods for breakfast, but I don’t have time to bake each morning before school. So I devote 1 day a month to making large batches of cinnamon rolls, doughnuts, cream cheese rolls and muffins. I place them in heavy-duty resealable plastic bags labeled with the date. (They freeze for about 2 months.) On busy mornings, it’s a snap to pop a few in the microwave to warm. The kids love the fresh-baked flavor. —Lori T., New London, Texas