Zucchini Muffins

Ingredients

• 1 cup walnuts, optional
• 2 large eggs
• 3 cups (360g) packed grated zucchini
• 1 1/3 cup (270g) sugar
• 1 cup raisins or dried cranberries, optional
• 2 3/4 cups (400g) all-purpose flour
• 1 teaspoon ground ginger
• 3/4 cup unsalted butter, melted
• 1/4 teaspoon kosher salt
• 1 teaspoon baking soda
• 2 teaspoons vanilla extract
• 1/2 teaspoon nutmeg
• 2 teaspoons cinnamon
• 1 teaspoon baking powder

Method

1. Preheat the oven: Preheat the oven to 350°F (175°C). Coat each muffin cup in your muffin pan with a little butter or vegetable oil spray.
2. Make the batter: In a large bowl, beat the eggs. Mix in the sugar and vanilla extract. Stir in the grated zucchini and the melted butter. In a separate bowl, mix together the flour, baking soda, baking powder, cinnamon, ground ginger, nutmeg, and salt. Simply Recipes / Eliezer MartinezSimply Recipes / Eliezer Martinez
3. Combine the wet and dry ingredients: Stir these dry ingredients into the zucchini mixture. (Do not over-mix!) Stir in walnuts, raisins or cranberries if using. Simply Recipes / Eliezer MartinezSimply Recipes / Eliezer Martinez
4. Fill the muffin pan: Use a spoon to distribute the muffin dough equally among the cups, filling the cups up completely, above the surface of the muffin tin. Simply Recipes / Eliezer Martinez
5. Bake: Bake at 350°F on the middle rack until muffins are golden brown, and the top of the muffins bounce back when you press on them, 22 to 30 minutes. Test with a long toothpick or a thin bamboo skewer to make sure the center of the muffins are done. Set on wire rack to cool for 5 minutes. Remove muffins from the tin let cool another 20 minutes. Simply Recipes / Eliezer MartinezSimply Recipes / Eliezer MartinezSimply Recipes / Eliezer Martinez30 min timer