Cinnamon Raisin Zucchini Muffins Recipe

An Original Recipe Brought to You
From the Farmhouse Kitchen at Root & Branch Farms

Ingredients:

• 3 eggs (or vegan egg equivalent)
• ½ cup granulated sugar (I use organic raw cane sugar – I prefer the Florida Crystals brand which is available at most grocery stores)
• ½ cup brown sugar
• 1 cup oil
• 2½ cups grated zucchini (I leave the peel on the zucchini for added color and nutrition)
• 1 teaspoon baking powder (I use Trader Joe’s baking powder which is aluminum-free)
• 1 teaspoon baking soda
• 1 teaspoon salt
• 4½ teaspoons ground cinnamon
• 2 teaspoons vanilla (I use Trader Joe’s Organic Alcohol-Free Pure Vanilla)
• 1½ cups raisins
• 3½ cups organic all-purpose flour

Instructions:

1. Examine the raisins. If the raisins are plump, proceed to step #2. However, if the raisins are dry and shriveled, I recommend that you rehydrate them at this point. Add the raisins to a small bowl and cover with water; allow to soak for 10 to 15 minutes (or longer, depending on how dry the raisins are). While the raisins are soaking, proceed to step #2.
2. Rinse the zucchini and chop off the ends. Do not peel the zucchini. Using a course grater (a grater with the larger holes), grate 2½ cups of zucchini. You should not squeeze out the zucchini shreds. You need all the moisture zucchini naturally has for this recipe. Set the grated zucchini aside.
3. Heat oven to 350 degrees Fahrenheit.
4. Grease bottoms of muffin cups in a muffin pan, or use paper liners. I definitely recommend using paper liners, as it makes washing / clean-up much easier and prevents the muffins from sticking to the pan. In particular, I recommend using grease-proof muffin liners if available.
5. Add the eggs (or vegan egg equivalent), granulated sugar, brown sugar, and oil to a large mixing bowl, and stir well.
6. Add the grated zucchini to the other ingredients in the bowl, and mix.
7. Add the baking powder, baking soda, salt, ground cinnamon, and vanilla to the bowl, and mix.
8. If you had to soak the raisins, drain the water and pat the raisins completely dry. (It is important to dry off the raisins, because if they go in dripping wet, they will introduce extra surface water, which can leave soggy pockets around the raisins.). If you didn’t have to soak the raisins, just add them to the large mixing bowl. Mix the raisins into the batter.
9. Add the flour to the bowl, and mix the batter thoroughly to combine. Make sure there are no flour clumps at the bottom of the bowl. Try not to overmix the batter, because overmixing can make the muffins tough and dry.
10. Fill the muffin cups almost all the way full (I recommend using a stainless-steel cookie scoop to fill the muffin cups with batter). Note: This recipe yields two dozen muffins, so you will have to bake in batches unless you have multiple muffin pans. If you do use two separate muffin pans, I recommend baking them next to each other on the same rack in the oven. If you put one pan above the other on different racks, it might cause uneven baking due to oven air flow. If your oven bakes slightly unevenly as many ovens do, and if you are baking with two muffin pans in the oven at the same time, I recommend rotating the muffin pans part-way through baking (left to right and front to back) so that the muffins bake more evenly.
11. Bake for 30 to 32 minutes, or until a toothpick comes out clean when testing the muffins. The muffins should be a golden brown in color.
12. Cool the muffins, then enjoy them plain or with some butter!

Yields 2 dozen muffins.

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