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Organic Zucchini Nut Muffins
YIELD Makes about 22 muffins
Muffins are the most memorable in a host of wannabe healthy foods. Oh it doesn't matter if it has 700 calories, it's a muffin, it's healthy. But the deal with muffins is that they can be healthy, but to ensure that you know what's going into these mini lovelies, you need to make them yourself. And just like I love to add veggies to pancakes and other baked goods, zucchini is a fabulous addition to muffins. This recipe is easy to make, hard to screw up and you can make it with mostly foods that you have in your pantry. I know I say that a lot, but I truly mean it because growing up my mother was never one to spend $50 on ingredients for a simple at-home recipe. She made recipes with fabulous ingredients that she had on hand.
INGREDIENTS
| 1 ½ cups | all purpose flour |
| 1 ½ cups | whole wheat flour |
| 1 tsp | baking powder |
| 1 tsp | baking soda |
| 1 tsp | salt |
| 1 tsp | cinnamon |
| ¼ tsp | nutmeg |
| 2 cups | organic palm sugar |
| 4 | organic eggs (room temperature) |
| 1 cup | vegetable oil |
| 2 cups | local zucchini, washed, peeled, grated |
| ½ tsp | vanilla |
| 1 cup | organic raw walnuts, chopped |
| ½ cup | golden raisins |
PREPARATION:
Method
- Preheat oven to 350 degrees.
- Sift flours, baking powder, baking soda, salt, cinnamon, and nutmeg together.
- Combine palm sugar and eggs in a mixing bowl and beat for two minutes with an electric mixer.
- Add oil gradually and then zucchini and vanilla.
- Stir in walnuts and raisins. Fold in sifted dry ingredients just until batter is moistened. Do not over mix.
- Smooth batter into nonstick muffin tins and bake for 25 minutes.
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