After making a huge zucchini casserole and sautéed zucchini, I still had almost a half of this bad boy left. So instead of making a traditional zucchini bread like most people choose to make, I decided to make muffins. But not just any muffins … mini muffins. The thing I love about this recipe is that it has the zucchini, but it also has a bit of crunch from toasted walnuts and some sweetness from golden raisins.
Servings: About 24 mini muffins
¾ cup all-purpose flour
½ cup sugar
¼ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
¼ teaspoon ground cinnamon
¼ cup canola oil
1 cup finely shredded unpeeled zucchini
½ cup toasted walnuts, chopped
¼ chopped raisins
- In a bowl, combine the flour, sugar, baking powder, baking soda, salt, and cinnamon. Combine the egg and oil in a separate bowl, and then stir the wet ingredients into the dry ingredients just until moistened. Fold in the zucchini, walnuts, and raisins.
- Coat mini muffin cups with cooking spray or use paper liners. Fill about three-fourths full with batter. Bake at 350°F for 22 to 25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.