Zucchini Muffins
by Ruth Fine Handy ’56
from The Fine Farms Cookbook
3 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1½ teaspoon cinnamon
Dash nutmeg
2 cups sugar
4 eggs, beaten
1 cups oil
2 cups grated, unpeeled zucchini
1 tsp. vanilla
1 cups chopped walnuts
½ cups golden raisins
Combine dry ingredients and spices set and aside. Beat together eggs and sugar in mixing bowl for 2 minutes. Gradually add oil and beat 2 to 3 minutes. Add zucchini and vanilla. Stir in walnuts and raisins. Fold in dry ingredients just until moist. Do not over-mix. Spoon into greased or paper-lined muffin tins and bake about 25 minutes at 350° until lightly browned.
3 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1½ teaspoon cinnamon
Dash nutmeg
2 cups sugar
4 eggs, beaten
1 cups oil
2 cups grated, unpeeled zucchini
1 tsp. vanilla
1 cups chopped walnuts
½ cups golden raisins
Combine dry ingredients and spices set and aside. Beat together eggs and sugar in mixing bowl for 2 minutes. Gradually add oil and beat 2 to 3 minutes. Add zucchini and vanilla. Stir in walnuts and raisins. Fold in dry ingredients just until moist. Do not over-mix. Spoon into greased or paper-lined muffin tins and bake about 25 minutes at 350° until lightly browned.
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