Thursday, August 29, 2013

Zucchini Muffins

I found this recipe when I was looking for something to bake with my zucchini.  The blend of fruits and spices created a wonderfully flavorful and moist batch of muffins, which did not last long!

1 large very ripe banana
1/4 cup crushed pineapple
1/4 cup canola oil

1/2 cups sugar
2 teaspoons vanilla extract
1 cup grated zucchini

1 1/2 cups all-purpose flour

1 teaspoon cinnamon
1/4 teaspoon allspice
3/4 teaspoon baking soda
3/4 teaspoon salt
1/2 cup chopped walnuts
1/2 cup raisins
Preheat oven to 350 F. Lightly grease muffin tins. 
In a mixing bowl, mash the banana well, until no large chunks are left. Add the crushed pineapple, canola oil, sugar, and vanilla and mix well. Mix in the zucchini.
Sift in 1 cup of the flour, the cinnamon, allspice, baking soda and salt. Mix to combine. Add the walnuts, raisins and final 1/2 cup of flour, and mix just until no visible flour is left.
Transfer batter to the prepared tins and bake for 20-22 minutes. Test for doneness with a toothpick or knife. 
Makes approximately one dozen muffins.  

I found the recipe here, then made slight changes.