Recipe: Zucchini Raisin Muffins

Recipe: Zucchini Raisin Muffins

We’ve had a lot of zucchinis from this season so I’ve had lots of chances to figure out how we like them best.  After trying many recipes and tweaking this one, I’ve finally arrived at a favorite, just when I have only one left in my refrigerator.  We’ll be buying zucchinis this winter to keep these muffins coming!  These are both delicious AND easy to make!

Zucchini Raisin Muffins

2 large eggs
1/2 cup melted butter
1/2 cup honey
1 teaspoon vanilla extract
1 cup sprouted spelt flour (or whole wheat flour)
1/4 cup toasted wheat germ
1 teaspoon cinnamon
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup shredded zucchini, with water squeezed out
1/2 cup raisins

Preheat oven to 350˚F, and butter a 12 cup muffin pan.

In a small bowl, whisk together the eggs, butter, honey and vanilla.

In a large bowl, combine the flour, wheat germ, cinnamon, baking powder, baking soda, and salt. 

Stir in the wet mixture until just combined. Fold in zucchini and raisins.

Pour the batter into the muffin cups. Bake for 25 minutes, or until a toothpick inserted in the center of a muffin comes out clean. 

Remove from the muffin tin and cool on a wire rack.

Enjoy!!

Print Friendly, PDF & Email

 

 

 

I work to amplify good wherever I find it. I love color, texture, beauty, great ideas, nature, metaphor, deliciousness, genuine spirituality, and exploring new territory. I encourage authenticity, nurture creativity, champion sustainability, promote peace, and hope to foster a new renaissance where we all are free to be our most fulfilled, multifaceted, and terrific selves. Read more here.

2 Comments

Pingbacks

  1. […] Recipe: Zucchini Raisin Muffins […]

  2. […] younger daughter made these Zucchini Raisin Muffins from the blog for the […]

Leave a reply

Your email address will not be published. Required fields are marked *

*

Send this to friend