Candied Ginger Zucchini Muffins

Candied Ginger Zucchini Muffins

In efforts to create a healthier lifestyle get rid of the granulated sugar and pack in more zucchini, and switch from butter to LifeOiL canola oil,



Pre-heat oven to 300 degrees, rehydrate golden raisins by putting them in a microwaveable container covering with water and microwave on high for 2 minutes, drain and blot dry on paper towels, spread pecans on a baking sheet and toast for 7 minutes exactly in 300-degree oven, let cool. Turn oven up to 375 degrees.

In a mixing bowl combine oil, sugar, candied ginger, and zest. Add egg and mix until homogenous. In a separate mixing bowl stir together flour, baking powder, baking soda, salt, and cinnamon. Add flour mixture to wet ingredients, before flour is fully incorporated stir in zucchini, add raisins, add nuts (optional), and stir until just combined. Do not over mix as you will develop the gluten in the flour and your muffins will turn out rubbery.

Line muffin tins with muffin paper, scoop muffin batter into papers to top of paper, bake for 21 -23 minutes until a paring knife put into the center of the muffin comes out clean, cool muffins on a rack, store in an airtight container in refrigerator up to 4 days. It’s better to freeze batter and bake freshly if you want to save some for later.