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Zucchini Nut Muffins

3 cups - all-purpose flour
1 teaspoon - baking powder
1 teaspoon - baking soda
1 teaspoon - salt
1 teaspoon - cinnamon
2 cups - Florida Crystals® Demerara Sugar
4 - eggs, room temperature
1 cup - oil (soybean preferred)
2 cups - grated unpeeled zucchini
1/2 teaspoon - vanilla
1 cup - chopped walnuts
1/2 cup - golden raisins

Preheat oven to 350°F. Sift flour, baking powder, baking soda, salt and cinnamon, then set aside. Combine Florida Crystals® Demerara Sugar and eggs in large mixing bowl and beat at medium speed for 2 minutes. Gradually add oil, beating constantly 2-3 minutes. Add zucchini and vanilla and blend well. Stir in walnuts and raisins. Fold in sifted dry ingredients just until batter is evenly moistened - careful not to over mix. Spoon batter into non-stick muffin pans. Bake 25 minutes or until lightly browned. Let stand 10 minutes, then turn muffins out onto rack to cool.

Serving Quantity: Makes 24 muffins