Italian Zucchini Muffins
|All purpose flour||3 Cup (48 tbs)|
|Baking powder||1 Teaspoon|
|Baking soda||1 Teaspoon|
|Sugar||1 Cup (16 tbs)|
|Eggs||4 (At Room Temperature)|
|Oil||1 Cup (16 tbs)|
|Grated zucchini||2 Cup (32 tbs) (Unpeeled)|
|Chopped walnuts||1 Cup (16 tbs)|
|Golden raisins||1⁄2 Cup (8 tbs)|
Sift flour, baking powder, soda, salt and cinnamon.
Combine sugar and eggs in a large bowl and beat at medium speed for two minutes.
Gradually add oil in a slow, steady stream, beating constantly for two or three minutes important.
Add zucchini and vanilla, blending well.
Stir in walnuts and raisins.
Fold in sifted ingredients just until batter is evenly moistened.
Do not overmix.
Spoon into greased muffin cups and bake until done.
Let muffins stand 10 minutes, then turn them onto rack.
Bake at 400 degrees 20 minutes