• Preparation Time 15 minutes
  • Baking Time 20 minutes
  • Makes 18 muffins
  • Freezing Excellent
  • Mini Zucchini Muffins
    Mini Zucchini Muffins

Ready.
Set.
Make.

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Ingredients

  • 1 1/2 cups Robin Hood® Original All Purpose Flour
  • 1 cup Robin Hood All Purpose Whole Wheat Flour
  • 1 ½ tsp cinnamon
  • 1 tbsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 4 eggs
  • 1 cup granulated sugar
  • 2/3 cup Vegetable or Canola Oil
  • 1 1/2 tsp vanilla extract
  • 2 cups grated zucchini, peeled or unpeeled
  • 1 cup raisins

Serving Size: 18 muffins

Next

Directions

Serving Size: 18 muffins

  • Preheat oven to 375°F (190°C). Grease or line muffin cups with paper liners.
  • Combine flours, cinnamon, baking powder, baking soda and salt in a large mixing bowl.
  • 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.
  • 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.
Finish

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