Zucchini Muffins

The Banana Muffins were a big hit and since I had a lot of zucchinis that I had to use up, I decided to make some zucchini muffins. I made a double batch this time (24 muffins) and played around with the flour mixture. Instead of doing half and half of buckwheat and soy flour, I did 1/3 soy and 2/3 buckwheat. The result: A much fluffier (less dense) muffin that still tasted great.

Ingredients:

• 3 eggs
• 3/4 vegetable oil
• 1 cups sugar
• 3/4 cups brown sugar
• 2 1/2 cups grated zucchini
• 2 teaspoons vanilla extract
• 2 cups buckwheat flour
• 1 cup soy flour
• 3 teaspoons cinnamon
• 1/4 teaspoon nutmeg
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon salt
• 1/2 cup raisins

Preheat oven to 350°F. Grease 24 muffin cups. In a large bowl, beat the eggs with a whisk. Mix in oil and sugar, then zucchini and vanilla. Combine flour, cinnamon, nutmeg, baking soda, baking powder and salt, as well as raisins. Stir this into the egg mixture. Scoop the batter into the muffin cups. Bake muffins for approximately 20 to 25 minutes.

Notes: I used more zucchini and less oil in the double batch because an entire cup of oil seemed like a lot. I also have to give a shout out to my William Sonoma GoldTouch Non-Stick Muffin pan. We were introduced to the GoldTouch collection by Nate's friend Ian a couple of years ago and they are Amazing! All of my muffins do not stick and bake perfectly. They just pop right out of the pan without any muffin liners required.