Zucchini Raisin Bran Muffins
6:40 AMMy 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:
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