Zucchini Nut Muffins
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 2 cups C&H® Demerara Cane Sugar
- 4 eggs, room temperature
- 1 cup soybean oil
- 2 cups zucchini, unpeeled and grated
- 1/2 teaspoon vanilla extract
- 1 cup walnuts, chopped
- 1/2 cup golden raisins
Preheat oven to 350°F. Coat two 12-cup muffin pans with non-stick spray or line with paper muffin cups.
In a large bowl, sift flour, baking powder, baking soda, salt and cinnamon; set aside.
In a separate mixing bowl, combine sugar and eggs. Beat at medium speed 2 minutes. Gradually add oil, beating constantly 2 to 3 minutes. Add zucchini and vanilla; blend well. Stir in nuts and raisins. Fold in sifted dry ingredients, just until batter is evenly moistened—be careful not to overmix. Spoon batter into prepared pans.
Bake 25 minutes or until lightly browned. Let stand 10 minutes, then turn out muffins onto wire rack to cool.
For added crunchiness, sprinkle tops with additional Washed Raw Sugar prior to baking.