Sunday Brunch: Zucchini Muffins Recipe

• 1 1/2 cups sifted cake flour (I used all-purpose flour and did not sift)
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon powdered ginger
• 1/4 teaspoon ground cloves
• 1/4 teaspoon salt
• 2/3 cup coarsely chopped toasted walnuts
• 2 large eggs
• 3/4 cup packed brown sugar
• 1/2 cup safflower or canola oil
• 2 cups (firmly packed) grated zucchini--use largest holes on box grater
• 1/2 cup raisins (optional)

1. Preheat the oven to 350u0b0.
2. In a small bowl, combine the flour, baking soda, spices and walnuts. Whisk well to blend.
3. In a mixing bowl beat the eggs, sugar and oil for 2 to 3 minutes or until very smooth. Add the zucchini and beat just until smooth. Add the dry ingredients and optional raisins and beat until completely moistened.
4. Scrape the batter into greased and floured (or paper cup-lined) muffin tins, filling each cup 3/4 full. Bake 20-25 minutes, until cake tester inserted in center comes out clean. Cool in the pan on a rack for 5 minutes. Unmold onto the rack. Cool completely and wrap airtight.

cake flour, baking soda, cinnamon, powdered ginger, ground cloves, salt, walnuts, eggs, brown sugar, safflower, zucchini, raisins

Taken from www.seriouseats.com/recipes/2009/09/sunday-brunch-zucchini-muffins-baking-breakfast-recipe.html (may not work)