I spotted zucchini in my supermarket the other day, bought a couple and then promptly forgot about them. So glad I remembered about them before they went bad and could use one for this muffin and use the rest in a stir-fry. Thanks to the zucchini, the muffins are extremely moist. My brother said they tasted "expensive". Haha. I'm not sure what that means but I do know that he loved them. They were great to have on hand throughout the week.
Remember to scroll down to see the other muffins on the table today.
Zucchini Oat Muffins
Ingredients
1 cup milk
1 teaspoon vinegar
1 cup rolled oats
1 egg
1/2 cup sugar
1/2 cup oil
1 cup + 2 tablespoons flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
3/4 cup grated zucchini
1/2 cup raisins
Directions
Combine milk, vinegar, and oats in a large bowl and let stand for at least an hour.
Preheat oven to 375 F and line a muffin pan with cupcake liners or grease thoroughly.
Whisk egg, sugar, and oil into the flour mixture. Gently fold in the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Don't overmix - just mix until there are only a few streaks of flour remaining. Next, fold in the zucchini and raisins - again, being careful not to overmix.
Scoop the batter into the prepared muffin pan.
Bake for 15 to 20 minutes or until a toothpick inserted into a muffin comes out clean.
Cool and enjoy.
- Buttermilk Crumb Muffins from Karen's Kitchen Stories
- Magdalenas from A Day in the Life on the Farm
- Small Batch Cheddar Muffins from Food Lust People Love
- Zucchini Oat Muffins from Passion Kneaded
