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Categories:
walnuts golden raisin water flour whole wheat pastry flour baking soda baking powder cinnamon salt ground pepper canola oil brown sugar maple syrup vanilla eggs zucchini ginger
Viewed: 62 - Published at: 3 years agoIngredients
- 2 cups walnuts, coarsely chopped and toasted
- 12 cup golden raisin
- 14 cup water
- 1 cup all-purpose flour
- 1 cup whole wheat pastry flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1 teaspoon salt
- 12 teaspoon fresh ground pepper
- 12 cup canola oil
- 12 cup dark brown sugar
- 12 cup pure maple syrup
- 1 teaspoon pure vanilla extract
- 2 large eggs, lightly beaten
- 4 cups zucchini, shredded
- 2 tablespoons crystallized ginger, minced
Method
- Preheat the oven to 350.
- In a small microwave-safe bowl, add raisins and cover with brandy - microwave until hot, about 30 seconds.
- Set aside and let cool - drain.
- In a medium bowl, whisk together flours, baking soda, baking powder, cinnamon, salt and pepper.
- In a large bowl, whisk together the canola oil, brown sugar, maple syrup, vanilla and eggs.
- Remove the excess liquid from the zucchini by squeezing it dry.
- Add the walnuts, raisins, zucchini and ginger into the wet ingredients and stir to combine.
- Add a scoop or two of the dry ingredients into the wet and fold just until combined - keep adding and folding until all of the dry ingredients have been used.
- Scoop the batter into 18 large or 12 large and 21 mini muffin cups lightly coated with nonstick spray or lined with paper liners.
- Bake until they spring back when lightly pressed in the center, about 25 minutes for the large and 12-14 minutes for the small.
- Carefully remove the muffins to a wire rack and let completely cool.
