These moist zucchini and raisin muffins are sweet treats that everyone will love.
Ingredients
- 0.75 cups all-purpose flour
- 0.25 teaspoons salt
- 0.25 teaspoons ground nutmeg
- 0.25 teaspoons baking soda
- 0.25 teaspoons baking powder
- 0.5 cups white sugar
- 0.25 cups vegetable oil
- 1 large egg
- 1 cup grated zucchini
- 0.25 cups raisins
Instructions
-
1
Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
-
2
Mix flour, salt, nutmeg, baking soda, and baking powder together in a medium bowl until well combined.
-
3
Beat sugar, oil, and egg together in a large bowl with an electric mixer until well mixed. Fold in zucchini and raisins, then stir in flour mixture until combined. Spoon batter into the prepared muffin cups, filling each about 2/3 full.
-
4
Bake in the preheated oven until muffins are golden and the tops spring back when lightly pressed, about 25 minutes.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Unknown Recipes
Golden Egg Loaves (or Braids)
This is a rich and soft loaf suitable for sandwiches or slicing for use in a bread pudding, overnight egg bake, or French toast. It is equally good fresh out of the oven with butter and jam.
Ruthie's Scandinavian Christmas Cookies
Allrecipes Allstar Lisa Lynn Backus has been making these cookies for over 40 years during the holidays.
Homestyle Stuffed Peppers
These old-fashioned stuffed peppers are a classic comfort food. My mom used to make them all the time. Green bell peppers are stuffed with a mixture of ground beef and rice, then smothered in a tangy tomato sauce. I always serve them with creamy mashed potatoes, just like my mom always did.