Zucchini Raisin Muffins

Moist and sweet treat that everyone will love.

Step: 1

Preheat oven to 350 degrees F (175 degrees C). Line muffin cups with paper liners.

Step: 2

Mix flour, salt, nutmeg, baking soda, and baking powder in a mixing bowl.

Step: 3

Beat egg, sugar, and vegetable oil together in a large bowl. Fold zucchini and raisins into egg mixture until evenly mixed. Stir flour mixture into the wet mixture to make a batter. Divide batter into 12 muffin cups to about 2/3 full.

Step: 4

Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 25 minutes.

Per Serving: 118 calories; protein 1.5g; carbohydrates 17.4g; fat 5g; cholesterol 13.6mg; sodium 91.5mg.

The quality of the flour could make a real deal to your bread. Different makers do vary. Great taste or Canadian flours, which are naturally higher in gluten, may give you a better rise than standard bread flours – especially if you’re make wholemeal bread , which not always getting bigger as well as white bread.

To made this in a dough , add all the ingredients to your breadmaker and follow the manufacturer’s instructions.

A bread first rising can be done in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can work it yesterday , then clear it off the next day.