Zucchini Muffin Recipe

Ingredients:

• 2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 2 eggs
• 1/2 cup vegetable oil
• 1/2 cup brown sugar
• 1 tsp vanilla extract
• 1 cup shredded zucchini (drained and squeezed)
• 1/4 cup chopped walnuts
• 1/4 cup raisins

Instructions:

1. Preheat the oven to 375°F (190°C) and grease a muffin tin with cooking spray.
2. In a medium-sized bowl, mix together the flour, baking powder, baking soda, and salt.
3. In another bowl, beat the eggs and mix in the vegetable oil, brown sugar, and vanilla extract.
4. Add the dry mixture to the wet mixture and mix until well combined. Fold in the shredded zucchini, walnuts, and raisins.
5. Spoon the batter into the muffin tin, filling each cup about 2/3 full.
6. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
7. Remove the muffins from the oven and allow them to cool on a wire rack for 5-10 minutes before serving.

Verdict:

These Zucchini Muffins are a perfectly healthy and delicious appetizer or snack option. They are moist, flavorful, and packed with the goodness of zucchini, walnuts, and raisins. These muffins make a great addition to any brunch or tea party menu.

Serving Suggestions:

Serve these Zucchini Muffins warm with a dollop of cream cheese or butter for a mouth-watering treat. You can also top them with some chopped nuts or raisins for an added crunch. These muffins can be stored in an airtight container at room temperature for up to two days or in the fridge for up to a week.