This isn't a sweet muffin - the original recipe used an additional 1/2 cup of maple syrup but I chose to skip it. I'm glad I did. I like that it's not sweet. I resisted the urge to add my typical ginger and simply increased the cinnamon. Next time, however, more spices are coming to the party. Some ginger and nutmeg would have been amazing.
As always, scroll down for more Muffin Monday goodness!
Zucchini Morning Glory Muffins
Yield: ~19 muffins
Ingredients
2 1/4 cup flour
3/4 cup sugar
1 tablespoon cinnamon
2 teaspoons baking soda
1/2 teaspoon salt
2 cups grated carrot
1 cup grated zucchini
1/2 cup freshly grated coconut
1/2 cup raisins (soaked for at least 10 minutes in liquid of choice and drained)
3 eggs
1/2 cup applesauce
1/2 cup oil
1 teaspoon vanilla
Directions
Preheat oven to 425 F. Grease or line 2 muffin pans.
Mix together flour, sugar, cinnamon, baking soda, and salt. Stir in carrot, zucchini, coconut, and drained raisins.
In a separate bowl mix eggs, applesauce, oil, and vanilla.
Pour the wet ingredients into the dry ingredients. Gently fold until there are no streaks of flour. Scoop the batter into the muffin tins filling almost to the top.
Bake for 5 minutes at 425 F then lower to 350 F. Bake an additional 10 minutes or until a toothpick inserted into a muffin comes out clean.
Cool and enjoy.
Note
I made some as mini muffins. The minis took about 10 minutes at 350 F.
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