Friday, November 4, 2011

Zucchini Craisin Muffins Recipe

I made up this batter recipe for Zucchini Bread.  I adapted that recipe for muffins.
Preheat oven to 375.  Grease 2 muffin pans or use muffin liners.  In a bowl, mix together 3 Cups Flour, 2/3 Cups Packed Brown Sugar, 1/3 Cup Sugar, 12oz Craisins, 2 tsp Baking Powder, 1/2 tsp Baking Soda, 1 tsp Kosher Salt, a touch of Cardamom, and a few grinds of fresh Nutmeg.  Hand mix with a wire whip to combine ingredients.  Grate 2 Medium sized Zucchini either on a grater box or with a mandolin.  Add to bowl.  Set aside.  In a 2 cup measuring cup begin stacking these ingredients, it'll save on the cleanup!  1/2 Cup Canola Oil, 1/4 Cup Milk, 1/4 Cup Sour Cream (add sour cream to the cup until line comes to 1 Cup), and 2 Eggs.  Mix with a fork until the egg is broken up and the sour cream is distributed.  Add the wet ingredients to the bowl and mix with a wooden spoon or rubber spatula until just combined.  The batter will seem a bit sticky and possibly slightly dry but not to worry, zucchini is a watery vegetable and will make it all good in the end!
Scoop batter using a 1/4 Cup Scoop into the muffin pan.  Makes 22 muffins.  I always leave a corner open on each pan in order to handle the pan without destroying a muffin.  Place in oven and bake for 18-20 minutes.  You can serve this with Orange Flavored Cream Cheese by combining the Zest of 1 Orange into 8 oz softened Cream Cheese.  Serve muffins warm.

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