World Class Rock Recipes – Sheryl Crow’s Zucchini Muffins
Hear Sheryl Crow on the WTTS In Conversation podcast!
This recipe is from her 2011 cookbook If it Makes You Healthy: More Than 100 Delicious Recipes Inspired by the Seasons
Zucchini Muffins
Makes 12 muffins
2 large eggs, preferably omega-3 eggs, beaten
1⁄3 cup packed light brown sugar
2 teaspoons pure vanilla extract
3 cups grated fresh zucchini
2⁄3 cup canola oil, preferably expeller-pressed, plus more for greasing the muffin tins
2 teaspoons baking soda
½ teaspoon salt
3 cups unbleached all-purpose flour
2 teaspoons ground cinnamon
½ teaspoon ground nutmeg
1 cup chopped pecans
1 cup golden raisins
1. Preheat the oven to 350°F.
2. In a large bowl, whisk together the eggs, brown sugar, and vanilla. Stir in the grated zucchini, canola oil, baking soda, and salt.
3. In a separate bowl, whisk the flour with the cinnamon and nutmeg. Add the dry ingredients to the zucchini mix and stir well. Finally, stir in the pecans and raisins.
4. Grease a 12-cup muffin tin with canola oil. Spoon the batter into the cups to fill them about 3/4 of the way. Bake for 25 to 30 minutes or until a toothpick or small knife inserted in a muffin comes out clean. (Alternatively, spoon the batter into a 8 x 5 x 3-inch loaf pan. Bake for 50 to 55 minutes or until the top of the loaf cracks and a toothpick or small knife inserted in the center of the loaf comes out clean.)
5. Transfer the pan to a wire rack to cool for about 20 minutes. Then run a small paring knife around each muffin and remove them from the muffin tin.
