Mini Zucchini Muffins

Name: Mini Zucchini Muffins
Prep time: 15 min
Cook time: 20 min
Yield: 18
Ingredients: 1 1/2 cups (375 mL) Robin Hood® Original All Purpose Flour Robin Hood® Original All Purpose Flour; 1 cup (250 mL) Robin Hood® All Purpose Whole Wheat Flour Robin Hood® Whole Wheat All Purpose Flour; 1 1/2 tsp (7 mL) cinnamon; 1 tbsp (15 mL) baking powder; 1 tsp (5 mL) baking soda; 1/2 tsp (2 mL) salt; 4 eggs; 1 cup (250 mL) granulated sugar; 2/3 cup (150 mL) Vegetable or Canola Oil; 1 1/2 tsp (7 mL) vanilla extract; 2 cups (500 mL) grated zucchini, peeled or unpeeled; 1 cup (250 mL) raisins

Prep Time 15 mins

Cook Time 20 mins

Serves 18

Difficulty N/A

Ingredients

1 1/2 cups (375 mL) Robin Hood^® Original All Purpose Flour
1 cup (250 mL) Robin Hood^® All Purpose Whole Wheat Flour
1 1/2 tsp (7 mL) cinnamon
1 tbsp (15 mL) baking powder
1 tsp (5 mL) baking soda
1/2 tsp (2 mL) salt
4 eggs
1 cup (250 mL) granulated sugar
2/3 cup (150 mL) Vegetable or Canola Oil
1 1/2 tsp (7 mL) vanilla extract
2 cups (500 mL) grated zucchini, peeled or unpeeled
1 cup (250 mL) raisins

Robin Hood^® Original All Purpose Flour

Robin Hood^® Whole Wheat All Purpose Flour

Directions

Step 1:

Preheat oven to 375°F (190°C). Grease or line muffin cups with paper liners.

Step 2:

Combine flours, cinnamon, baking powder, baking soda and salt in a large mixing bowl.

Step 3:

Whisk eggs and sugar together in a separate bowl. Add oil and vanilla, mixing well. Stir in zucchini and raisins. Add flour mixture to egg mixture, until well blended. Spoon into prepared muffin cups.

Step 4:

Bake in preheated oven for 18 to 20 minutes, or until a toothpick inserted in center of muffin comes out clean. Cool 10 minutes then remove from pans; transfer to wire rack; cool completely.