I am sure I have said this before somewhere along my blog – I’m not much of a baker. I love that with cooking, you can be free to do – well…anything you want. You have freedom to express yourself through food without too many restrictions. You might have heard this before: Baking is a science and cooking is an art. I agree with that to a certain extent (although I think some baking can be art) but at the end of the day, if you are baking and you don’t measure properly – there is a chance that your product will not come out as planned. [re: disaster]
While I like to improvise and just “dance” around my kitchen while cooking, sometimes I need to tip toe my way around the sweet stuff. [re: measure out ingredients to an exact “T”]
This recipe comes courtesy of my chef mentor, Matt Ries. (You’ve always been there…thank you!) I changed them up a bit because I only had whole wheat flour (plusI feel less guilty about eating a veggie filled muffin that doesn’t have bleached, white flour!) I may add some type of nut next time for some crunch.
These muffins have great warm spices and the sour cream really makes these moist. I especially like that when you slice them in half, you see the beautiful little strands of zucchini and golden raisins throughout — not to mention they are delicious with your morning cup of Joe. Enjoy!
1 1/2 c cake flour
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
1/4 tsp salt
1/2 c sour cream
3/4 c vegetable oil
1/2 c golden raisins
2 c grated zucchini (washed and unpeeled)
1. Preheat your oven to 350F
2. Shred zucchini and reserve in a bowl. In a separate bowl, sift all dry ingredients. In a large bowl, add eggs, brown sugar and sour cream. Whisk until combined.
3. Add zucchini to this mixture and add raisins. Mix well and then add dry ingredients and mix until fully incorporated.
4. Spray muffins pans and fill 3/4 full. Bake for about 25-30 minutes. Allow to cool on wire rack and then enjoy a little piece of (not soooo bad for you) heaven.