This past summer I had a great crop of fresh red raspberries and a wonderful crop of large zucchinis. I ended up using a lot of both in various recipes, canning and freezing some for use during the winter months. With that said, a few weeks ago I whipped up a delicious batch of homemade Raspberry and Zucchini Muffins and my family went wild for them! I have to admit, they are addictive and delicious! The recipe will yield approximately 24 muffins.
3 large eggs
1 cup brown sugar
1 cup granulated sugar
1 cup vegetable oil
2 cups peeled and grated zucchini
3 cups all-purpose flour
1 tsp. salt
1 tsp. vanilla extract
1/2 tsp. ground cinnamon
1 tsp. baking powder
1 tsp. baking soda
1/2 cup fresh red raspberries
In a large mixing bowl beat the eggs; then add the brown sugar, granulated sugar, vegetable oil and vanilla extract. Beat until creamy.
In a second large mixing bowl sift together the all-purpose flour, salt, ground cinnamon, baking powder and baking soda. Gradually add the dry mixture into the wet mixture, beating with an electric mixer in-between each addition until all ingredients are well-combined. Beat in the shredded zucchini slowly until it is mixed in with all of the ingredients. Fold in the fresh red raspberries by hand until they have been distributed throughout the batter.
Line a muffin pan with paper liners or lightly grease each cup. Fill the cups 80% full with the batter.
Preheat oven to 350 degrees F. Baking in a preheated oven for 10-12 or until done. They will spring-back and have lightly browned tops. Remove and let cool on a wire rack. Store in an airtight container.