That’s a mouthful of a name, isn’t it? In truth, we just call them Zucchini Muffins. But, Zucchini Raisin Walnut Muffins is a much more descriptive name, don’t you agree?
I got this tasty recipe from my Mom, and with a bounty of zucchini from the garden, decided to whip up a couple of batches of it this weekend. That way, we got to eat some right away (and for breakfast on Sunday morning), and then I froze most of them for us to work on a little at a time.
My Mom reports that she makes two batches (in separate bowls) at the same time sometimes. I knew that I wanted to make two batches as well, but I just made a double batch in my Kitchen Aid Mixer with no problems.
Zucchini Raisin Walnut Muffins
Ingredients
1 ½ cups flour
¾ cup sugar
1 teaspoon baking soda
2 teaspoons cinnamon
1 teaspoon salt
½ cup vegetable oil
¼ cup milk
1 egg
1 teaspoon vanilla
1 cup shredded zucchini
¼ cup raisins
¼ cup chopped walnuts
Directions
1. Mix together flour, sugar, baking soda, cinnamon and salt.
2. Add oil, milk, eggs and vanilla and mix.
3. Add zucchini, raisins, and walnuts.
4. Bake at 350 degrees for 25 minutes. Fill muffin tins 2/3 full (I used muffin liners) – makes approximately 12 – 14 muffins.
This post is linked to: Tasty Tuesday, Kitchen Tip Tuesday, Tempt My Tummy Tuesday, and Talk about Tuesday.
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{ 3 comments… read them below or add one }
These are the best! I came across zucchini raisin muffins at an event and fell in love with the flavors. Later I came home looking to see if I could find a similar recipe and I did! Your recipe is super delicious! I make these often since family frequently requests the muffins! Thanks for sharing!
I’m so glad that you have enjoyed them! I haven’t made them in a while, and this may just make me have to go thaw out some zucchini from last summer’s garden!
forgot to add that what i like the most is how soft and moist there are!