Zucchini Raisin Muffins

Last week, I kept wishing I had something easy to grab for breakfast. I wanted something fairly healthy, filling, and interesting. I am not the type to grab a breakfast bar everyday and call it good.  I like variety, and homemade baked goods. So this Saturday I woke up and made myself a breakfast that was all of those things. With the leftovers frozen, I am all set for this week.

Zucchini Raisin Muffins

Ingredients:

3/4 cup raisins
1 1/2 cups soy milk
2 tsp apple cider vinegar
1 1/2 cups grated zucchini (1 medium zucchini)
2 cups whole wheat flour
2/3 cup all purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
3/4 tsp salt
1 tsp cinnamon
1/2 tsp allspice
1/3 cup vegan margarine (at room temperature)
3/4 cup natural sugar
1 tsp vanilla
1/4 cup vegan sour cream, or vegan vanilla yogurt

Directions:

Preheat your oven to 325 degrees, and line a muffin pan with paper muffin liners.

Put the raisins in a measuring cup and cover them with hot water. You want to let these soak while you prepare the rest of the ingredients so that they will plump up.

Combine the soy milk with the vinegar in another mixing cup to let it thicken and sour.

Grate your zucchini into a small bowl. You want about a cup and a half, but don't worry about it being exact.

In a mixing bowl combine the whole wheat flour with the all purpose flour. I keep my whole wheat flour in the freezer so it stays fresh, because it can go rancid quickly.

To the flour add the baking powder, baking soda, salt, cinnamon, and allspice. Combine it well and make sure there are no clumps of baking soda.

In another bowl, beat the room temperature margarine with the sugar and vanilla until it is light and fluffy. Then add the sour cream or yogurt and mix it into the margarine with a wooden spoon. Finally, add the soured milk and mix well.

Pour the wet ingredients into the flour mixture and mix just enough to combine. Then drain the raisins and add them along with the zucchini. Fold the raisins and the grated zucchini gently into the batter.

Bake at 325 degrees for 25-30 minutes...they are done when the tops are browned and spring back to the touch and a toothpick inserted into the middle comes out clean.

For 15 muffins (or you could make 12 large muffins!). Nutritional information from caloriecount.about.com

Nutrition Facts

Serving Size 86 g

Amount Per Serving

Calories 200 Calories from Fat 49

% Daily Value*

Total Fat 5.5g 8%

Saturated Fat 1.4g 7%

Trans Fat 0.0g

Cholesterol 0mg 0%

Sodium 224mg 9%

Total Carbohydrates 35.0g 12%

Dietary Fiber 1.2g 5%

Sugars 15.4g

Protein 3.6g

Vitamin A 4% • Vitamin C 4% Calcium 4% • Iron 8%

Nutrition Grade C

* Based on a 2000 calorie diet