Zucchini Raisin Muffins Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

ZUCCHINI MUFFINS



Zucchini Muffins image

Stir golden raisins into the batter for little bursts of sweetness throughout the moist muffins.

Provided by Food Network Kitchen

Time 1h15m

Yield 18 muffins

Number Of Ingredients 14

1 1/2 cups all-purpose flour
1/2 cup whole-wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon fine salt
1 stick (8 tablespoons) unsalted butter, melted
1 cup sugar
1 cup Greek yogurt
3 large eggs
1 teaspoon pure vanilla extract
1 medium zucchini, grated on the large holes of a box grater (about 1 cup)
1/2 cup golden raisins

Steps:

  • Preheat the oven to 400 degrees F. Line 18 muffin cups with paper liners.
  • Whisk together the all-purpose and whole-wheat flours with the baking powder, baking soda, cinnamon, nutmeg and salt in a large bowl. Beat the butter, sugar, yogurt, eggs and vanilla together in another large bowl using an electric mixer on medium speed until fluffy. Reduce the speed to low and beat in the flour mixture until combined. Stir in the zucchini and raisins. Divide the batter evenly among the prepared cups.
  • Bake until a toothpick inserted in the center of the muffins comes out clean, 15 to 18 minutes. Cool the muffins in the pans on a wire rack for 10 minutes; remove from the pans and cool completely on the rack.

ZUCCHINI MUFFINS



Zucchini Muffins image

These yummy zucchini muffins, packed full of currants and walnuts, are an excellent way to use up your garden overload of zucchini. -Peg Gausz, Watchung, New Jersey

Provided by Taste of Home

Categories     Breakfast     Snacks

Time 45m

Yield 6 muffins.

Number Of Ingredients 11

3/4 cup all-purpose flour
1/2 cup sugar
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1 large egg, room temperature
1/4 cup canola oil
1 cup finely shredded unpeeled zucchini
1/2 cup chopped walnuts
1/4 cup dried currants or chopped raisins

Steps:

  • Preheat oven to 350°. Coat muffin cups with cooking spray or use paper liners; set aside., In a bowl, combine the first 6 ingredients. Combine egg and oil; stir into dry ingredients just until moistened. Fold in the zucchini, walnuts and currants. , Fill muffin cups three-fourths full with batter. Bake until a toothpick in center comes out clean, 22-25 minutes. Cool for 5 minutes before removing from pan to a wire rack.

Nutrition Facts : Calories 318 calories, Fat 16g fat (1g saturated fat), Cholesterol 35mg cholesterol, Sodium 180mg sodium, Carbohydrate 40g carbohydrate (25g sugars, Fiber 2g fiber), Protein 6g protein.

ZUCCHINI MUFFINS WITH CINNAMON CRUNCH TOPPING



Zucchini Muffins With Cinnamon Crunch Topping image

A touch of honey complements the nutty flavor of the whole-wheat flour in these muffins. The zucchini and applesauce provide moisture and flavor, and the crunchy cinnamon topping makes for the perfect textural contrast against the soft cake. These muffins are a great addition to your morning cup of coffee. Store them on the counter, uncovered, to help preserve their crunchy coating. They also freeze well and can be reheated in a low-temperature oven or thawed at room temperature.

Provided by Jerrelle Guy

Categories     breakfast, snack, finger foods, pastries

Time 45m

Yield 12 servings

Number Of Ingredients 15

2 tablespoons/30 grams unsalted butter, softened, plus 1/2 cup/115 grams unsalted butter, melted
2 medium zucchini (about 1 pound)
1 cup/120 grams plus 1 tablespoon whole-wheat flour
1 1/4 cups/160 grams all-purpose flour
3/4 cup/150 grams granulated sugar
2 1/2 teaspoons baking powder
1 teaspoon kosher salt
2/3 cup/160 milliliters whole milk, at room temperature
1/2 cup/120 milliliters unsweetened applesauce
1/4 cup/60 milliliters honey
2 eggs, beaten, at room temperature
1 tablespoon lemon juice
2 teaspoons vanilla extract
1/3 cup/65 grams turbinado sugar
1 tablespoon ground cinnamon

Steps:

  • Heat the oven to 400 degrees. Using 1 tablespoon softened butter, generously butter the cups and the top of a standard 12-cup muffin tin. Set aside.
  • Cut the tips off the zucchini and grate the zucchini into shreds on a box grater. Pile the zucchini onto a clean dish towel and squeeze tightly over the sink to remove any excess water. Set aside.
  • In a large mixing bowl, sift 1 cup whole-wheat flour with the all-purpose flour, granulated sugar, baking powder and salt, then whisk to combine. Set aside.
  • To a medium bowl, add the melted butter, milk, applesauce, honey, eggs, lemon juice and vanilla, and whisk to combine. Make a well in the center of the dry ingredients and pour the liquid inside. Using a rubber spatula, gently fold everything together, being careful not to overmix. Just before completely combined, sprinkle the zucchini over the top, breaking up any clumps with your hands, and finish folding the batter until combined. Using a spoon or scoop, divide the batter evenly among the muffin cups. (It should come to the top of each cup).
  • In a small bowl, combine the remaining 1 tablespoon whole-wheat flour with the turbinado sugar and cinnamon. Using your fingers, work in the remaining 1 tablespoon softened butter until everything is evenly moist. Sprinkle the mixture over the tops of the muffins, then carefully brush away any crumbs that spill onto the top of the muffin tin. Bake the muffins, rotating halfway through, until the tops form firm domes, the sugar topping caramelizes and the muffins are cooked through, 24 to 26 minutes. (The tops should spring back when lightly pressed.) Remove from the oven and allow to cool in the tin for 15 minutes before using a small offset spatula to transfer them to a wire rack to cool for at least another 10 minutes. Serve warm or at room temperature.

WALNUT ZUCCHINI MUFFINS



Walnut Zucchini Muffins image

Shredded zucchini adds makes these walnutty muffins extra tender. If you have lots of zucchini in summer as many of us do, this is a good way to use some of it. -Harriet Stichter, Milford, Indiana

Provided by Taste of Home

Time 40m

Yield 1 dozen.

Number Of Ingredients 12

1 cup all-purpose flour
3/4 cup whole wheat flour
2/3 cup packed brown sugar
2 teaspoons baking powder
3/4 teaspoon ground cinnamon
1/2 teaspoon salt
2 large eggs, room temperature
3/4 cup 2% milk
1/2 cup butter, melted
1 cup shredded zucchini
1 cup chopped walnuts
1/2 cup raisins

Steps:

  • Preheat oven to 375°. In a large bowl, whisk the first 6 ingredients. In another bowl, whisk eggs, milk and melted butter until blended. Add to flour mixture; stir just until moistened. Fold in zucchini, walnuts and raisins., Fill 12 greased muffin cups three-fourths full. Bake 18-20 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pan to a wire rack. Serve warm. Freeze option: Freeze cooled muffins in freezer containers. To use, thaw at room temperature or, if desired, microwave each muffin on high until heated through, 20-30 seconds.

Nutrition Facts : Calories 281 calories, Fat 15g fat (6g saturated fat), Cholesterol 53mg cholesterol, Sodium 250mg sodium, Carbohydrate 33g carbohydrate (17g sugars, Fiber 2g fiber), Protein 6g protein.

ZUCCHINI RAISIN MUFFINS



Zucchini Raisin Muffins image

Moist and sweet treat that everyone will love.

Provided by Jenifer Mastrud

Categories     Bread     Quick Bread Recipes     Zucchini Bread Recipes

Time 40m

Yield 12

Number Of Ingredients 10

¾ cup all-purpose flour
¼ teaspoon salt
¼ teaspoon ground nutmeg
¼ teaspoon baking soda
¼ teaspoon baking powder
1 large egg
½ cup white sugar
¼ cup vegetable oil
1 cup grated zucchini
¼ cup raisins

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line muffin cups with paper liners.
  • Mix flour, salt, nutmeg, baking soda, and baking powder in a mixing bowl.
  • Beat egg, sugar, and vegetable oil together in a large bowl. Fold zucchini and raisins into egg mixture until evenly mixed. Stir flour mixture into the wet mixture to make a batter. Divide batter into 12 muffin cups to about 2/3 full.
  • Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 25 minutes.

Nutrition Facts : Calories 118.4 calories, Carbohydrate 17.4 g, Cholesterol 13.6 mg, Fat 5 g, Fiber 0.5 g, Protein 1.5 g, SaturatedFat 0.9 g, Sodium 91.5 mg, Sugar 10.6 g

ZUCCHINI RAISIN BRAN MUFFINS



Zucchini Raisin Bran Muffins image

Healthy muffin recipe from Gourmet Magazine (August 1993). It's even tasty to those who don't care for bran! If you don'r have miller's bran, you can use All-Bran cereal or wheat germ. You can omit raisins or substitute for other dried fruit such as cranberries or blueberries.

Provided by blucoat

Categories     Quick Breads

Time 45m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 15

2/3 cup all-purpose flour
2/3 cup whole wheat flour
2/3 cup miller's natural bran (available at natural foods stores, specialty foods shops, and some supermarkets)
2 teaspoons double-acting baking powder
3/4 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon ground cloves
1/2 cup unsalted butter, softened
2/3 cup sugar
2 large eggs
1 teaspoon vanilla
1/4 cup milk
1/2 cup raisins
1/2 cup chopped walnuts
2 cups coarsely grated zucchini

Steps:

  • Preheat the oven to 375°F
  • In a bowl whisk together the flours, the bran, the baking powder, the salt, the cinnamon, and the cloves.
  • In a large bowl with an electric mixer cream the butter with the sugar until the mixture is light and fluffy, add the eggs, 1 at a time, beating well after each addition, and beat in the vanilla.
  • Beat the flour mixture into the butter mixture, beat in the milk, and stir in the raisins, the walnuts, and the zucchini.
  • Divide the batter among 12 well-buttered or paper-lined 1/2-cup muffin tins and bake the muffins in the middle of the oven for 25 to 30 minutes, or until a tester comes out clean.
  • Turn the muffins out onto a rack and let them cool.

Nutrition Facts : Calories 238.2, Fat 12.3, SaturatedFat 5.6, Cholesterol 56.3, Sodium 253.4, Carbohydrate 30.6, Fiber 2.9, Sugar 15.9, Protein 4.5

ZUCCHINI RAISIN BRAN MUFFINS



Zucchini Raisin Bran Muffins image

Categories     Bread     Mixer     Vegetable     Breakfast     Brunch     Bake     High Fiber     Raisin     Walnut     Zucchini     Healthy     Bran     Whole Wheat     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 12 muffins

Number Of Ingredients 15

2/3 cup all-purpose flour
2/3 cup whole-wheat flour
2/3 cup miller's bran (available at natural foods stores, specialty foods shops, and some supermarkets)
2 teaspoons double-acting baking powder
3/4 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon ground cloves
1 stick (1/2 cup) unsalted butter, softened
2/3 cup sugar
2 large eggs
1 teaspoon vanilla
1/4 cup milk
1/2 cup raisins
1/2 cup chopped walnuts
2 cups coarsely grated zucchini

Steps:

  • Preheat the oven to 375°F. In a bowl whisk together the flours, the bran, the baking powder, the salt, the cinnamon, and the cloves. In a large bowl with an electric mixer cream the butter with the sugar until the mixture is light and fluffy, add the eggs, 1 at a time, beating well after each addition, and beat in the vanilla. Beat the flour mixture into the butter mixture, beat in the milk, and stir in the raisins, the walnuts, and the zucchini. Divide the batter among 12 well-buttered or paper-lined 1/2-cup muffin tins and bake the muffins in the middle of the oven for 25 to 30 minutes, or until a tester comes out clean. Turn the muffins out onto a rack and let them cool.

ZUCCHINI RAISIN BRAN MUFFINS



Zucchini Raisin Bran Muffins image

Categories     Bake     Raisin     Zucchini     Healthy

Yield Makes 12 Muffins

Number Of Ingredients 16

2/3 cup all-purpose flour
2/3 cup whole-wheat flour
2/3 cup Miller's Bran (see Note*)
2 teaspoons baking powder
3/4 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/2 cup (1 stick) unsalted butter, softened
2/3 cup sugar
2 large eggs
1 teaspoon pure vanilla extract
1/4 cup milk
1/2 cup raisins
1/2 cup chopped walnuts
2 cups coarsely grated zucchini
Special equipment: 12-cup muffin tin

Steps:

  • Preheat the oven to 375°F.
  • In a medium bowl, whisk together the flours, bran, baking powder, salt, cinnamon, and cloves. In a large bowl with an electric mixer, cream the butter with the sugar until the mixture is light and fluffy. Add the eggs 1 at a time, beating well after each addition, and beat in the vanilla. Beat the flour mixture into the butter mixture, beat in the milk, and stir in the raisins, walnuts, and zucchini.
  • Divide the batter among 12 well-buttered or paper-lined 1/2-cup muffin tins and bake the muffins in the middle of the oven for 25 to 30 minutes, or until a tester comes out clean. Turn the muffins out onto a rack and let them cool.

More about "zucchini raisin muffins recipes"

HEALTHY ZUCCHINI MUFFINS RECIPE - COOKIE AND KATE
healthy-zucchini-muffins-recipe-cookie-and-kate image
2020-09-23 Bake until the nuts are fragrant and toasted, about 4 to 5 minutes, stirring halfway. In a medium mixing bowl, combine the coconut oil and honey. Beat them with a whisk until they are combined. Add the …
From cookieandkate.com


WHOLE WHEAT MOLASSES ZUCCHINI MUFFINS - CROSBY'S …
whole-wheat-molasses-zucchini-muffins-crosbys image
Instructions. Preheat the oven to 350 F. In a medium bowl whisk the oil with the honey and molasses. Whisk in the eggs and vanilla. Stir in the zucchini. In a large bowl whisk the two flours, baking soda and baking powder, salt and …
From crosbys.com


ZUCCHINI RAISIN MUFFINS - HOOSIER HOMEMADE
2019-04-15 Preheat oven to 350 degrees, fill a muffin tin with cupcake liners. In a large bowl, combine dry ingredients and whisk together. Combine eggs and oil, add to dry ingredients and …
From hoosierhomemade.com
5/5 (2)
Estimated Reading Time 1 min
Servings 12
Total Time 25 mins


ZUCCHINI RAISIN MUFFINS - - WHOLESOME RECIPES MADE FOR SHARING
2014-08-21 Instructions. Preheat oven to 350. Grease or line 16 muffin cups. In a large mixing bowl, whisk together the flours, baking soda, baking powder, salt, and cinnamon. In a medium …
From gatheranddine.com
Servings 16-17
Total Time 40 mins
Estimated Reading Time 2 mins


ZUCCHINI MUFFIN RECIPES | ALLRECIPES
291. Healthy, hearty breakfast muffins. These have a lightly sweet flavor and lots of wholesome ingredients to get your day started. Moist, chewy, and not overly dense. Easily customizable! …
From allrecipes.com


ONE BOWL ZUCCHINI MUFFINS | GIMME DELICIOUS
Instructions. Preheat the oven to 375F. Line the muffin pan with the liners and keep it aside. Take a big bowl, add in the eggs, sugar, oil, and vanilla extract. Whisk them until well …
From gimmedelicious.com


VEGAN ZUCCHINI RAISIN MUFFINS - PLANT BASED JESS
2021-09-03 Step 2 - Combine the wet ingredients. Then, combine the milk, maple syrup and melted coconut oil. The warm oil might clump slightly when in contact with the cold …
From plantbasedjess.com


EVERYTHING ZUCCHINI BRAN MUFFINS - AMEE'S SAVORY DISH
2020-07-06 Instructions. Preheat oven to 350 degrees F. In a large mixing bowl combine flour, oat bran, ground flax seed, baking soda, baking powder, salt, cinnamon and brown sugar. Add …
From ameessavorydish.com


ZUCCHINI, APPLE AND RAISIN MUFFINS - RICARDO
In a large bowl, whisk together the eggs, brown sugar, applesauce and oil. Using a wooden spoon, stir in the zucchini, raisins and dry ingredients until everything is just moistened. …
From ricardocuisine.com


ZUCCHINI RAISIN MUFFINS RECIPE - FOOD NEWS
Line medium (about 2 1/2 inch) muffin cups with foil or paper liners. In small mixing bowl, combine flour, baking powder, cinnamon and salt. In large mixing bowl, combine eggs, milk, oil and …
From foodnewsnews.com


ZUCCHINI CARROT RAISIN MUFFINS - THIS DELICIOUS HOUSE
2021-02-02 Add in the flour mixture and stir until combined. Fold in the grated zucchini, carrots, and raisins. Use a muffin scoop or spoon to scoop batter into prepared muffin tin. Bake on …
From thisdelicioushouse.com


ZUCCHINI RAISIN MUFFINS - RECIPE | COOKS.COM
Line medium (about 2 1/2 inch) muffin cups with foil or paper liners. In small mixing bowl, combine flour, baking powder, cinnamon and salt. In large mixing bowl, combine eggs, …
From cooks.com


HEALTHY ZUCCHINI BRAN MUFFINS - 2 COOKIN MAMAS
2021-08-27 Prepare a 12-cup muffin tin by spraying with a nonstick spray or by inserting paper muffin liners in cavities. In a large bowl, combine cereal, zucchini, milk, egg, butter, sugar, …
From 2cookinmamas.com


ZUCCHINI-RAISIN MUFFINS - PREVENTION
2016-03-09 These Easy Exercises Will Lift and Tone the Glutes. 3 The Absolute Best Sunscreens of 2022
From prevention.com


HEARTY AND DELICIOUS ZUCCHINI MUFFINS WITH RAISINS AND …
2018-08-15 Instructions. Mix together flour, sugar, baking soda, cinnamon, and salt. Add oil, milk, eggs, and vanilla and mix. Add zucchini, raisins, and walnuts. Bake at 350 degrees for …
From reallifeathome.com


ZUCCHINI MUFFINS WITH RAISINS AND NUTS | THE TAYLOR HOUSE
2015-02-05 Add vanilla, sugar, and brown sugar. Mix until smooth. In a separate bowl, whisk flour, baking soda, salt, and cinnamon together. One cup at a time, add dry mixture to wet and …
From thetaylor-house.com


ZUCCHINI RAISIN MUFFINS - PLAIN.RECIPES
Beat egg, sugar, and vegetable oil together in a large bowl. Fold zucchini and raisins into egg mixture until evenly mixed. Stir flour mixture into the wet mixture to make a batter. Divide …
From plain.recipes


ZUCCHINI RAISIN MUFFINS - RECIPES | COOKS.COM
Beat eggs until light and ... and applesauce. Add zucchini and vanilla. Add dry ingredients ... Add dates or raisins and nuts. Fill greased muffin tins or liners. Bake at 325 degrees for 30-40 …
From cooks.com


EGGLESS ZUCCHINI MUFFINS - SPICE UP THE CURRY
2022-06-21 Preheat the oven to 375°F or 190°C for at least 10 minutes. 1) Take dry ingredients (all purpose flour, whole wheat flour, baking powder, baking soda, salt, ground cinnamon and …
From spiceupthecurry.com


ZUCCHINI MUFFINS - SPEND WITH PENNIES
2022-06-15 Preheat oven to 350˚F. Line muffin wells with liners. Whisk dry ingredients medium bowl. Set aside. In a separate bowl, combine egg, oil, vanilla. Fold in zucchini. Fold the wet …
From spendwithpennies.com


ZUCCHINI RAISIN PECAN MUFFINS - LIVEWELL LOUISIANA
1. Set oven to 350 degrees. 2. Grate using a large box or cheese grater your clean/washed zucchini (cut off the top and leave skin on. Place grated zucchini onto a large plate. 3. Using …
From livewelllouisiana.com


ZUCCHINI RAISIN MUFFINS - YUM TASTE
2015-02-17 Directions. Preheat oven to 350 degrees F (175 degrees C). Line muffin cups with paper liners. Mix flour, salt, nutmeg, baking soda, and baking powder in a mixing …
From yumtaste.com


RAISIN ZUCCHINI MUFFINS | COOKSTR.COM
In a large bowl, combine the water and flaxseed. Stir until well blended and let sit for 10 minutes. Add the milk, raisins, zucchini, molasses, sugar, applesauce, and butter.
From cookstr.com


EASY EGGLESS ZUCCHINI MUFFINS RECIPE - KEEPING LIFE SANE
2022-06-20 Instructions. Preheat the oven to 350˚F. Use a nonstick spray on a regular sized muffin pan or silicon muffin liners. Combine sugar, oil, yogurt, and vanilla. Mix with a …
From keepinglifesane.com


VEGETABLE ZUCCHINI MUFFINS - RECIPES - COOKS.COM
1 day ago Combine eggs, oil, sugar, vanilla; ... thickened. Stir in zucchini and well drained pineapple, flour, ... pans or in muffin cups, filling cups to about ... out clean. Bake muffins at …
From cooks.com


GRAIN-FREE, SUGAR-FREE ZUCCHINI RAISIN MUFFINS - THE METAPHYSICAL …
2020-05-17 2 medium-sized organic zucchini, grated; 1/2 c of organic raisins (add more if you like it more raisin-y :)) 1 3/4 c of Bob’s Red Mill Paleo flour mix; 1 t baking soda; 1 t baking …
From metaphysicalmenu.com


ZUCCHINI CHOCOLATE RAISIN SPELT MUFFINS - SUGARLOVESPICES
2019-09-13 Instructions. Preheat the oven to 375° F (190°C) and line a muffin tin with muffin liners. In a medium bowl, whisk the eggs and the oil. Add the honey and vanilla and mix well. …
From sugarlovespices.com


VEGAN ZUCCHINI-RAISIN MUFFINS | VEGKITCHEN
2013-12-16 These delectable and healthy vegan zucchini-raisin muffins give you the classic combo in an egg-free, dairy-free rendition. Use them as an alternative to sandwiches for brown …
From vegkitchen.com


EASY BEST ZUCCHINI MUFFINS RECIPE - CRAZY FOR CRUST
2021-07-29 How to Make Zucchini Muffins. 1. Mix: Combine the oil, both kinds of sugar, eggs, and vanilla in a large bowl. Mix in the cinnamon, baking soda, baking powder, and salt. 2. Stir …
From crazyforcrust.com


ZUCCHINI AND RAISIN MUFFINS - SOFIE JAYNE
Recipe. Makes 12 muffins. – 10 minutes prep time, 20 minutes cooking time. INGREDIENTS. Dry Ingredients: 1 1/2 cups grated zucchini – roughly half a large zucchini; 2 cups gluten free …
From sofiejayne.com


PALEO CINNAMON RAISIN ZUCCHINI MUFFINS :: GLUTEN FREE, GRAIN FREE ...
3 eggs; ¼ cup full fat plain coconut yogurt or coconut milk I get 32oz tubs of plain full fat So Delicious Coconut Yogurt at the store; ⅓ cup olive oil avocado oil or melted coconut oil/butter …
From raisinggenerationnourished.com


HEALTHY ZUCCHINI MUFFINS • CRAVING SOME CREATIVITY
2021-07-29 Mix until smooth. In a separate bowl, whisk flour, baking soda, baking powder, salt, and cinnamon together. One cup at a time, add dry mixture to wet and blend before adding …
From cravingsomecreativity.com


ZUCCHINI RAISIN MUFFINS
2014-08-21 Preheat oven to 350. Grease or line 16 muffin cups. In a large mixing bowl, whisk together the flours, baking soda, baking powder, salt, and cinnamon.
From dev.gatheranddine.com


ZUCCHINI & GOLDEN RAISIN MUFFINS RECIPE - THE DAILY MEAL
2011-06-30 Ingredients. 1 ½ cups grated zucchini; 3 egg whites; 1 teaspoon grated lemon zest; ½ cup of sugar; ¼ cup honey; 4 tablespoons unsalted butter, melted; 1 ½ cups bran cereal …
From thedailymeal.com


ZUCCHINI RAISIN MUFFINS | RECIPE | RAISIN MUFFINS, RAISIN, QUICK …
Sep 6, 2017 - Zucchini and raisins keep these muffins moist and sweet for a quick breakfast bread for those on-the-go mornings. Sep 6, 2017 - Zucchini and raisins keep these muffins …
From pinterest.com


Related Search