Zucchini Raisin Bran Muffins

6:40 AM


My oldest really despises zucchini. And more often than not he will scowl if there's a hint of zucchini in a dish. I think it's the texture of cooked zucchini - a little squishy, mild and soggy.  He will actually gag if he takes a bite. Please. It was if I was poisoning him! And my youngest won't eat anything unless it is the color white. It's hard not to use zucchini in the summer. They are so abundant around these parts. And pretty versatile too.

It recently dawned on me that my boys have never tried zucchini bread. Who doesn't like zucchini bread? Sugar, butter, cinnamon, vanilla? It really is a dessert than bread, right? I thought I'd try to make it a bit more healthy by testing out a recipe from the now defunct Gourmet Magazine for Zucchini Raisin Bran Muffins.

Zucchini Raisin Bran Muffins
Adapted from Gourmet, 1993
Makes 12 muffins

INGREDIENTS
2/3 cup all-purpose flour
2/3 cup whole-wheat flour
2/3 cup miller's bran
2 teaspoons double-acting baking powder
3/4 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon ground cloves
1 stick (1/2 cup) unsalted butter, softened
2/3 cup sugar
2 large eggs
1 teaspoon vanilla
1/4 cup milk
1 cup raisins
2 cups coarsely grated zucchini

DIRECTIONS:

1. Preheat the oven to 375°F. In a bowl whisk together the flours, the bran, the baking powder, the salt, the cinnamon, and the cloves. 

2. In a large bowl with an electric mixer cream the butter with the sugar until the mixture is light and fluffy, add the eggs, 1 at a time, beating well after each addition, and beat in the vanilla. 

3. Beat the flour mixture into the butter mixture, beat in the milk, and stir in the raisins and the zucchini. 

4. Divide the batter among 12 well-buttered or paper-lined 1/2-cup muffin tins and bake the muffins in the middle of the oven for 25 to 30 minutes, or until a tester comes out clean. Turn the muffins out onto a rack and let them cool.
Is there anything better than the smell of fresh baked muffins in the morning?
The Good: Tasty and pretty filling thanks to the bran and whole wheat flour. Both boys loved them. Great for little hands (grating zucchini, measuring, and mixing) too.

The Bad: Came out on the dry side. Will try adding more milk next time.

Grade: B+. A healthy and delicious way to use up some of that summer bounty.


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