I call these kitchen sink muffins because they seem to have a little bit of everything in them, and they also lend themselves well to substitutions. The recipe began as a simple muffin recipe which has now been adapted so many times it has become something completely different (and even after all of the recipe testing, my freezer is still full of zucchini!) They are very moist, very delicious, and shall I dare to say that they are pretty healthy too?
Kitchen Sink Zucchini Muffins
- 2 1/4 cup whole wheat flour
- 2 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 teaspoon cinnamon
- 1 tsp ground nutmeg
- 1/2 tsp salt
- 1/2 cup honey
- 1/2 cup butter, melted
- 1/4 cup plain yogurt
- 3/4 cup milk
- 2 Tbsp ground flax seed
- 2 cup shredded zucchini (thawed and squeezed dry if frozen)
- 1 tsp vanilla
- 1/2 cup add-ins (I used raisins and dried cranberries in this batch but any nut, seed, dried fruit or even chocolate or carob chips would be good)
Preheat the oven to 350 degrees and grease a 12-cup muffin pan.
Combining the dry ingredients in a large bowl – flour, baking powder, baking soda, cinnamon, nutmeg, salt.
Here’s a tip – use your own freshly grated nutmeg. The taste difference is unbelievable, and it really takes no time at all to grate a little into your bowl (and then you’ll really feel like a chef!)
In a separate bowl or large measuring cup mix the remaining ingredients (except for the add-ins, leave those aside for now.)
Pour the wet into the dry and gently begin to stir the two together.
While the batter is still undermixed, begin to fold in your add-in ingredients (raisins and cranberries in this batch!)
Divide the batter evenly between the 12 muffin cups and bake for 15 – 20 minutes or until a toothpick comes out clean.
Ta-da! Muffin perfection. They are particularly good while still steamy hot from the oven, yum!