Food recipes
Raisin Zucchini Muffins
Raisin Zucchini Muffins Ingredients: water, bottled, generic seeds, flaxseed beverages, almond milk, unsweetened, shelf stable raisins, seeded squash, summer, zucchini, includes skin, raw molasses sugars, granulated a...
Raisin Zucchini Muffins
Ingredients:
water, bottled, generic
seeds, flaxseed
beverages, almond milk, unsweetened, shelf stable
raisins, seeded
squash, summer, zucchini, includes skin, raw
molasses
sugars, granulated
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
butter, without salt
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
spices, cinnamon, ground
leavening agents, baking soda
salt, table
Directions:
Preheat the oven to 375F.
Lightly coat a 12-cup muffin pan with vegetable oil or clarified butter, or use a silicone muffin pan or paper liners, and set aside.
In a large bowl, combine the water and flaxseed.
Stir until well blended and let sit for 10 minutes.
Add the milk, raisins, zucchini, molasses, sugar, applesauce, and butter.
Stir until well blended.
In another large bowl, whisk together the flour, baking powder, cinnamon, baking soda, and salt.
Make a well in the center of the dry ingredients.
Add the wet ingredients to the dry ingredients and mix well with a spoon just until combined.
Divide the batter evenly among the prepared muffin cups.
Bake for 35 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
Let the muffins cool in the pan for no more than 2 minutes before transferring them to a cooling rack.
Ingredients:
water, bottled, generic
seeds, flaxseed
beverages, almond milk, unsweetened, shelf stable
raisins, seeded
squash, summer, zucchini, includes skin, raw
molasses
sugars, granulated
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
butter, without salt
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
spices, cinnamon, ground
leavening agents, baking soda
salt, table
Directions:
Preheat the oven to 375F.
Lightly coat a 12-cup muffin pan with vegetable oil or clarified butter, or use a silicone muffin pan or paper liners, and set aside.
In a large bowl, combine the water and flaxseed.
Stir until well blended and let sit for 10 minutes.
Add the milk, raisins, zucchini, molasses, sugar, applesauce, and butter.
Stir until well blended.
In another large bowl, whisk together the flour, baking powder, cinnamon, baking soda, and salt.
Make a well in the center of the dry ingredients.
Add the wet ingredients to the dry ingredients and mix well with a spoon just until combined.
Divide the batter evenly among the prepared muffin cups.
Bake for 35 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
Let the muffins cool in the pan for no more than 2 minutes before transferring them to a cooling rack.