I have been receiving TONS of zucchini in my CSA share. These super moist, earthy, and healthy muffins were one of the best ways I used my zucchini so far. They were very hearty and flavorful- accompanied with fresh fruit they were a tasty and filling breakfast. Perfect for a snack as well!
This recipe was adapted from Bubby’s Brunch Cookbook: Recipes and Menus from New York’s Favorite Comfort Food Restaurant by Ron Silver with Rosemary Black.
Yield: 12 muffins
- 1 cup all-purpose flour
- 3/4 cup buckwheat flour
- 1/2 cup mashed very ripe banana
- 1 cup grated zucchini
- 1/2 cup raisins
- 1/2 cup packed dark brown sugar
- 1/2 tsp ground cinnamon
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/8 tsp coarse salt
- 3/4 cup buttermilk
- 3 T honey
- 2 T canola oil
- 1 large egg, lightly beaten
- 1/2 cup chopped walnuts, optional
- Position an oven rack in the middle of the oven. Preheat the oven to 375 degrees on convection.
- Line a standard muffin pan with paper baking cups or grease the baking cups lightly with cooking oil spray or butter.
- Combine the flours, banana, zucchini, raisins, brown sugar, cinnamon, baking powder, baking soda, and salt in a large mixing bowl.
- Combine the buttermilk, honey, vegetable oil, and egg in a mixing bowl and whisk vigorously.
- Form a deep “well” in the center of the flour mixture with a large wooden spoon. Pour the buttermilk mixture and the nuts (if using) into the well.
- Immediately stir the mixture with a wooden spoon until the ingredients are well blended.
- Spoon the batter into the prepared muffin cups, filling them two-thirds full. Bake the muffins for 17 to 18 minutes, or until the tops spring back when pressed lightly or a toothpick inserted into the center comes out clean.
- Remove the muffins from the oven and allow to cool in the pan for 5 minutes. Remove from the pan, transfer to a wire rack, and allow to cool for 15 minutes.
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