Wednesday, October 15, 2014

Morning Glory Muffins - Zucchini, Coconut and Golden Raisin Muffins

You know those recipes that you see and you know you just HAVE to make it as soon as possible?  Well, this is one of those recipes. I saw the recipe on Biz's blog and made them the following morning.  

We tend to have either oatmeal, pancakes or muffins for breakfast. I usually make at least 2 batches of muffins a week, sometimes more.  I loved the mixture of the coconut, zucchini and raisins.  I did use golden raisins so they wouldn't look like chocolate chips.  Nothing worse than thinking you're eating chocolate only to discover it's raisins. I mean, I love raisins but they aren't chocolate.  The golden raisins blended perfectly and were nice and sweet. 

This recipe makes 24 muffins. I did add chocolate chips to the second batch for the chocolate lovers in the house. My baby will only eat muffins with chocolate.  *rolls eyes*  They actually were much better without the chocolate in my opinion. 

 Morning Glory Muffins Recipe
Recipe from My Bizzy Kitchen
·                 3 cups grated zucchini
·                 2/3 cup melted butter
·                 1 1/3 cups sugar
·                 2 eggs
·                 2 teaspoons vanilla
·                 2 teaspoons baking soda
·                 pinch of salt
·                 3 cups flour
·                 2 teaspoons cinnamon
·                 1/2 teaspoon nutmeg
·                 1 cup coconut flakes
·                 1 cup raisins (I used golden raisins)
·                 2 tablespoons coarse sugar

Heat oven to 350.  In one bowl, add the sugar eggs and vanilla, until the eggs are incorporated.  Stir in the zucchini and melted butter.  In a larger bowl, add the flour, baking soda, nutmeg, cinnamon and salt.  Add the wet ingredients into the dry ingredients.  Stir in the coconut and raisins and mix well.  Divide muffins into 2 - 12 muffin pan. Or you can make 12 and then refrigerate the batter and make the other 12 the next day.  Sprinkle the coarse sugar over the top and bake for 25-30 minutes.  Check with a toothpick to see if they are done.  Cool the muffins in the tin on a wire rack for 20 minutes.  They will pop right out.

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