Name: Zucchini Muffins
Prep time: 20 min
Cook time: 20 min
Yield: 6
Ingredients: 3/4 cup all-purpose flour -; 1/2 cup sugar -; 1/4 teaspoon baking powder -; 1/4 teaspoon baking soda -; 1/4 teaspoon salt -; 1/4 teaspoon ground cinnamon -; 1 large egg, room temperature -; 1/4 cup canola oil -; 1 cup finely shredded unpeeled zucchini -; 1/2 cup chopped walnuts -; 1/4 cup dried currants or chopped raisins -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Zucchini Muffins

1. 3/4 cup all-purpose flour -

2. 1/2 cup sugar -

3. 1/4 teaspoon baking powder -

4. 1/4 teaspoon baking soda -

5. 1/4 teaspoon salt -

6. 1/4 teaspoon ground cinnamon -

7. 1 large egg, room temperature -

8. 1/4 cup canola oil -

9. 1 cup finely shredded unpeeled zucchini -

10. 1/2 cup chopped walnuts -

11. 1/4 cup dried currants or chopped raisins -

How to cook deliciously - Zucchini Muffins

1. Stage

Preheat the oven to 350°F. Coat the muffin cups with cooking spray or use paper liners, and set aside.

2. Stage

In a bowl, combine the flour, sugar, baking powder, baking soda, salt and cinnamon. In a separate bowl, whisk together the egg and oil. Stir the egg mixture into the dry ingredients just until moistened. Fold in the zucchini, walnuts and currants. Editor's Tip: Stir the batter just until combined; overmixing will lead to tough muffins.

3. Stage

Fill each muffin cup three-fourths full with batter. Editor's Tip: Use an ice cream scoop to evenly portion the batter into the muffin cups (and to prevent a big mess!).

4. Stage

Bake the muffins until a toothpick inserted into the center of a muffin comes out clean, 22 to 25 minutes. Cool for five minutes before removing the muffins from the pan to a wire rack.