Zucchini Muffins with Applesauce
Chuck Hafner’s Farmer’s Market is a Syracuse favorite for produce, plants and garden supplies. Chuck’s wife Linda wrote Simple, Fresh and Healthy: A Collection of Seasonal Recipes, the inspiration for these muffins. We use Farmer Street Pantry Applesauce with Maple Syrup in this recipe, which gives the muffins a delicious hint of NY maple goodness. Pick yours up today at farmerstreetpantry.com/applesauce/.
- 2 cup flour
- 2 tsp. baking soda
- 1/2 tsp. baking powder
- 1 tsp. salt
- 3 tsp. cinnamon
- 3 eggs can substitute 3 flax eggs to make vegan muffins (1 flax egg=1 tbsp. ground flax seed + 3 tbsp. water. Let sit five minutes.)
- 1/4 cup vegetable oil
- 3/4 cup Farmer Street Pantry Applesauce
- 1.25 cup sugar
- 2 tsp. vanilla extract
- 1 tsp. lemon extract
- 2 cup grated zucchini
- 1 cup raisins
- 1 cup walnuts
Preheat oven to 350 degrees.
Combine dry ingredients: flour, baking soda, baking powder, salt, and cinnamon in a bowl.
Combine wet ingredients: eggs (flax eggs if making vegan), oil, Farmer Street Pantry Applesauce with Maple Syrup, sugar, vanilla, and lemon in a large bowl.
Add dry ingredients to egg mixture and stir gently to combine.
Stir in zucchini, then the raisins and walnuts.
Pour into lined muffin tins (about 2/3 full).
Bake for 20 minutes or until a toothpick inserted in a muffin comes out clean.