Zucchini-Raisin Muffins

Add some non-dairy yogurt and some fresh fruit to make it a lunch!

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Zucchini-Raisin Muffins
Course: Bread
Servings: 12 muffins
  • 1 1/2 cups whole-wheat flour pastry
  • 1/4 cup wheat germ
  • 1/2 cup sugar
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp cinnamon
  • 3/4 cup soy yogurt vanilla
  • 2 tbsp vegetable oil
  • 1 cup zucchini firmly, packed, grated
  • 1/2 cup raisins
  • 1/4 cup walnuts chopped (optional)
  1. Preheat the oven to 350 degrees.
  2. Combine the first 6 (dry) ingredients in a mixing bowl. Make a well in the center of the dry ingredients and pour in the yogurt and oil. Stir together until smoothly combined. Stir in the zucchini, raisins, and optional walnuts.
  3. Divide the batter between 12 muffin tins and bake for 20 to 25 minutes, or until the tops are golden and a small knife inserted in the center of a muffin tests clean. Cool on a rack. Wrap well in plastic wrap to send in a lunch box.

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