Are you at a loss for something to make for a Sunday afternoon tea? Fear not!! I have the perfect recipe! This comes from one of Jane Brody’s many good food cookbooks and it has been a favorite in our family for years. I think it was one of the only ways our mother could get us to eat a vegetable…
Don’t be put off by the idea of zucchini (or courgette) in a muffin. It works even better than carrots, as the water content of the zucchini makes the muffins nice and moist. So without further ado, here is the recipe:
- 1 cup unprocessed bran
- 2/3 cup stone-ground, whole wheat flour
- 2/3 cup all-purpose flour
- 2 ½ teaspoons baking powder
- ¼ teaspoon salt
- 1 egg
- ¼ cup corn oil (or canola or sunflower)
- 1/3 cup firmly packed, dark brown sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- 2 teaspoons grated orange rind (a pain in the butt, but worth it!!)
- 1 cup 1% low-fat milk
- 2/3 cup grated unpeeled zucchini (roughly one large zucchini)
- ½ cup raisins
- Heat oven to 400ºF (205°C). Line a 12-cup muffin pan with 2 ½ inch foil cups (don’t use paper, they’ll stick!!).
- In a large bowl, combine the bran, whole wheat flour, all-purpose flour, baking powder, and salt.
- In a separate bowl, whisk together the egg, oil, sugar, cinnamon, ginger, and orange rind until evenly blended. Whisk in the milk. Add the milk mixture and zucchini to the bran mixture, and stir together just until the dry ingredients are moistened. Do not overmix. Stir in the raisins.
- Divide the batter evenly into the muffin cups. (The cups will be quite full.) Bake about 20 to 25 minutes, or until a tester inserted in one of the muffins comes out clean.
They’re quick and easy to make, especially if you have a food processor in which to grate the zucchini. Give them a try and I promise you will like them!