Zucchini Raisin Bran Muffins
- Ready In:
- 45mins
- Ingredients:
- 15
- Yields:
-
12 muffins
- Serves:
- 12
ingredients
- 2⁄3 cup all-purpose flour
- 2⁄3 cup whole wheat flour
- 2⁄3 cup miller's natural bran (available at natural foods stores, specialty foods shops, and some supermarkets)
- 2 teaspoons double-acting baking powder
- 3⁄4 teaspoon salt
- 1 teaspoon cinnamon
- 1⁄4 teaspoon ground cloves
- 1⁄2 cup unsalted butter, softened
- 2⁄3 cup sugar
- 2 large eggs
- 1 teaspoon vanilla
- 1⁄4 cup milk
- 1⁄2 cup raisins
- 1⁄2 cup chopped walnuts
- 2 cups coarsely grated zucchini
directions
- Preheat the oven to 375°F
- In a bowl whisk together the flours, the bran, the baking powder, the salt, the cinnamon, and the cloves.
- In a large bowl with an electric mixer cream the butter with the sugar until the mixture is light and fluffy, add the eggs, 1 at a time, beating well after each addition, and beat in the vanilla.
- Beat the flour mixture into the butter mixture, beat in the milk, and stir in the raisins, the walnuts, and the zucchini.
- Divide the batter among 12 well-buttered or paper-lined 1/2-cup muffin tins and bake the muffins in the middle of the oven for 25 to 30 minutes, or until a tester comes out clean.
- Turn the muffins out onto a rack and let them cool.
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