Zucchini, Apple and Raisin Muffins
Zucchini, Apple and Raisin Muffins
Ingredients
- 1 cup (150 g) unbleached all-purpose flour
- ½ cup (65 g) spelt flour
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp ground cinnamon
- ¼ tsp salt
- 2 eggs
- ½ cup (105 g) brown sugar
- ½ cup (125 ml) unsweetened applesauce
- 1/3 cup (75 ml) canola oil
- 1 cup (130 g) zucchini, grated
- ½ cup (70 g) golden raisins
- 3 tbsp pumpkin seeds (optional)
Instructions
- With the rack in the middle position, preheat the oven to 350°F (180°C). Oil a 12-cup muffin tin or line it with paper liners.
- In a bowl, combine both flours with the baking powder, baking soda, cinnamon and salt.
- In a large bowl, whisk together the eggs, brown sugar, applesauce and oil. Using a wooden spoon, stir in the zucchini, raisins and dry ingredients until everything is just moistened. Divide the batter among the muffin cups. Sprinkle with the pumpkin seeds, if desired.
- Bake for 25 to 30 minutes or until a toothpick inserted in the centre of the muffins comes out clean. Let cool on a wire rack.
Zucchini, Apple and Raisin Muffins