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Monday, June 17, 2013

Light Zucchini Nut Muffins

Light Zucchini Nut Muffins

24 muffins.


  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 cup C&H® Light Sugar & Stevia Blend
  • 4 large large eggs, room temperature
  • 1 cup oil (soybean preferred)
  • 2 cups zucchini, grated unpeeled
  • 1/2 teaspoon vanilla extract
  • 1 cup walnuts, chopped
  • 1/2 cup golden raisins


Preheat oven to 350°F. Line two 12-cup muffin pans with baking cups; set aside.

In medium bowl, sift flour, baking powder, baking soda, salt and cinnamon; set aside. In large bowl, using electric mixer at medium speed, combine Light Sugar & Stevia Blend and eggs, mixing for 2 minutes. Gradually add oil, beating constantly 2 to 3 minutes. Add zucchini and vanilla, blending well. Stir in walnuts and raisins. Fold in sifted dry ingredients, just until batter is evenly moistened. Be careful not to over mix. Spoon batter into prepared muffin pans. Bake 25 minutes or until lightly browned. Let stand in pan on cooling rack 10 minutes. Turn muffins out onto rack to cool completely.

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