Sweet Muffins with Zucchini and Walnuts
Baking and Desserts | World cuisine
⏳ Time
45 minutes
🥕 Ingredients
12
🍽️ Servings
6
Description
For this amount of batter, you will need 2 muffin pans, yielding approximately 24-27 muffins. The muffins turn out very tender!
Ingredients
- Sugar - 2 cups
- Vegetable Oil - 1 cup
- Vanilla extract - ½ teaspoon
- Large eggs - 4 pieces
- Baking Powder - 1 teaspoon
- Salt - 1 teaspoon
- Activated Baking Soda - 1 teaspoon
- Ground Cinnamon - 1 teaspoon
- Wheat Flour - 3 cups
- Courgette - 2 pieces
- Chopped almonds - 7.1 oz
- Raisins - 3.5 oz
Step by Step guide
Step 1
Preheat the oven to 374°F. Grease the muffin pan with oil or place paper liners in each cavity.
Step 2
Grate the zucchini on a coarse grater to yield 2 cups.
Step 3
In a bowl, beat together the sugar, vegetable oil, eggs, and vanilla with a mixer until fluffy.
Step 4
Add the baking powder, baking soda, salt, and cinnamon, and beat again.
Step 5
Add the flour and mix well until the batter is smooth.
Step 6
Fold in the zucchini, walnuts, and raisins.
Step 7
Divide the batter among the muffin cups, filling them three-quarters full, and bake for 25-30 minutes until done, checking with a toothpick.
Step 8
Allow to cool in the pan for a few minutes, then carefully transfer to a wire rack.
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