These muffins were a very popular item years ago at a now defunt Dallas, Texas cafeteria. They shared this recipe before closing down.
2 large eggs
1 cup sugar
1/2 cup vegetable oil
1 tsp vanilla
2 cups unpeeled shredded zucchini
2 cups all-purpose flour
1 tsp baking soda
1/4 tsp baking powder
1/2 tsp salt
1 1/2 tsp cinnamon
1 cup raisins
1/2 cup chopped pecans, optional
Preheat the oven to 350 degrees.
Combine the eggs, sugar, oil, and vanilla together, mixing well. Add th zucchini; set aside.
In a separate bowl combine the flour, baking soda, baking powder, salt and cinnamon. Toss 1/4 cup of the mixture with the raisins and pecans.
Make a well in the center of the flour mixture. Add the zucchini mixture to the well of the flour mixture. Stir just enough to moisten. Stir in the raisins and pecans.
Spoon mixture into 24 greased muffin cups, filling each about 3/4 full. Bake at 350 degrees for 20 minutes.
1 cup sugar
1/2 cup vegetable oil
1 tsp vanilla
2 cups unpeeled shredded zucchini
2 cups all-purpose flour
1 tsp baking soda
1/4 tsp baking powder
1/2 tsp salt
1 1/2 tsp cinnamon
1 cup raisins
1/2 cup chopped pecans, optional
Preheat the oven to 350 degrees.
Combine the eggs, sugar, oil, and vanilla together, mixing well. Add th zucchini; set aside.
In a separate bowl combine the flour, baking soda, baking powder, salt and cinnamon. Toss 1/4 cup of the mixture with the raisins and pecans.
Make a well in the center of the flour mixture. Add the zucchini mixture to the well of the flour mixture. Stir just enough to moisten. Stir in the raisins and pecans.
Spoon mixture into 24 greased muffin cups, filling each about 3/4 full. Bake at 350 degrees for 20 minutes.
the file photo
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