Name: Zucchini, Apple and Raisin Muffins
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 1 dozen
Ingredients: 1 cup (150 g) unbleached all-purpose flour; ½ cup (65 g) spelt flour; 1 tsp baking powder; 1 tsp baking soda; ½ tsp ground cinnamon; ¼ tsp salt; 2 eggs; ½ cup (105 g) brown sugar; ½ cup (125 ml) unsweetened applesauce; 1/3 cup (75 ml) canola oil; 1 cup (130 g) zucchini, grated; ½ cup (70 g) golden raisins; 3 tbsp pumpkin seeds (optional)

Ingredients

1 cup (150 g) unbleached all-purpose flour
½ cup (65 g) spelt flour
1 tsp baking powder
1 tsp baking soda
½ tsp ground cinnamon
¼ tsp salt
2 eggs
½ cup (105 g) brown sugar
½ cup (125 ml) unsweetened applesauce
1/3 cup (75 ml) canola oil
1 cup (130 g) zucchini, grated
½ cup (70 g) golden raisins
3 tbsp pumpkin seeds (optional)

Preparation

With the rack in the middle position, preheat the oven to 350°F (180°C). Oil a 12-cup muffin tin or line it with paper liners.
In a bowl, combine both flours with the baking powder, baking soda, cinnamon and salt.
In a large bowl, whisk together the eggs, brown sugar, applesauce and oil. Using a wooden spoon, stir in the zucchini, raisins and dry ingredients until everything is just moistened. Divide the batter among the muffin cups. Sprinkle with the pumpkin seeds, if desired.
Bake for 25 to 30 minutes or until a toothpick inserted in the centre of the muffins comes out clean. Let cool on a wire rack.

Note from Ricardo

The muffins will keep for 3 to 4 days in an airtight container at room temperature.

To help you with this recipe

RICARDO 12 Muffin Pan

17.99 $

This RICARDO muffin pan lets you easily bake scrumptious cupcakes and muffins as well as a variety of homemade desserts and hors d’oeuvres. Its non-stick coating ensures excellent heat distribution, easy unmoulding and efficient cleaning.

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Zucchini, Apple and Raisin Muffins

Categories

Ingredients

Preparation

Note from Ricardo

Personal Note

To help you with this recipe

RICARDO 12 Muffin Pan