Zucchini-Raisin Muffins

Zucchini-Raisin Muffins
Prep 15 mins Bake 25 mins to 27 mins

Ingredients

  • 1/2 cup hot water
  • 1/2 cup raisins
  • 1 1/2 cup white whole-wheat flour
  • 1 cup all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 2 large eggs
  • 1 cup nonfat buttermilk
  • 2/3 cup brown sugar
  • 2 tablespoon butter, melted
  • 2 tablespoon canola oil
  • 1 teaspoon vanilla extract
  • 1 1/2 cup shredded zucchini (about 1 medium)

Make It

1. Preheat oven to 400F. Line 12 muffin cups with muffin tin liners.

2. Soften raisins in water while you make the muffins.

3. Whisk together whole-wheat flour, all-purpose flour, baking soda, cinnamon, ginger and salt in a large bowl. Whisk together eggs, buttermilk, brown sugar, butter, oil and vanilla in a medium bowl. Add wet to dry ingredients and add raisins and zucchini; stir to combine.

4. Fill muffin tin liners with batter (the cups will be very full). Bake until golden brown, 25 to 27 minutes. Let cool in the pan for 5 minutes then turn out and let cool completely.

Nutrition Facts

Percent Daily Values are based on a 2,000 calorie diet.