Zucchini Muffins
1 1/2 cup sifted cake flour
1 tsp. baking soda )
1 tsp. cinnamon
1/2 tsp, ginger
1/4 tsp. ground cloves
1/4 tsp. salt
2/3 cup toasted walnuts, chopped
2 large eggs
3/4 cup brown sugar
1/2 cup oil (preferably safflower)
2 cups firmly packed zucchini, grated
1/2 cup raisins (optional)
Preaheat oven to 350 degrees . Combine dry ingredients and walnuts
in large bowl and whisk to blend. In another bowl, beat eggs,
sugar and oil for 2 - 3 minutes until very smooth. Add zucchini
and beat until smooth. Add dry ingredients and raisins and beat )
until moistened. Pour batter into greased and floured muffin tin,
filling each 3/4 full. Bake 20 - 25 minutes. For 2nd batch fill
empty muffin cups with 1/2" of water for even baking. Cool before
wrapping on wire rack.
Servings: 15 muffins
Carole Reavis Murphy