I was born and raised in New York but now live in the Atlanta, GA. area. I come from a large Italian family and needless to say, something was always cooking in the kitchen. It was here that my passion for baking evolved and my love for cooking. My Mom, grandmother and aunts were such wonderful cooks and I learned much from them. I hope you enjoy and will try some of the recipes here. My website is now becoming a new passion of mine, too. When I am not baking or cooking, you can find me in my garden. Lavender roses are my favorites. I also love Romantic, Victorian, Cottage and Country French decorating.
Zucchini is by far the best known and most popular of the summer squashes. Before using the zucchini in this recipe, rinse and dry, then cut off the stem end before shredding onto layers of paper towels to absorb some of the excess moisture. This recipe was adapted from Williams-Sonoma Collection Series, Muffins, by Beth Hensperger. They are really yummy and easy too!
1 1/2 c. all-purpose flour 3/4 c. granulated sugar 2 tsp. baking powder 1/4 tsp. baking soda 1/4 tsp. salt 1/2 tsp. ground cinnamon 2 lg. eggs 1/3 c. canola oil 1/4 c. orange marmalade 1 tsp. vanilla extract 1 zucchini, 4 oz. total, shredded and drained 3/4 c. dark raisins or dried sweet cherries 1/4 c. pecans or almonds, chopped
Preheat oven to 400 degrees F. Grease 10 standard muffin cups with butter or butter-flavored nonstick cooking spray; fill the unused cups one-third full with water to prevent warping.
In a bowl, sift together the flour, sugar, baking powder, baking soda, salt and cinnamon.
In another bowl, whisk together the eggs, oil, marmalade, vanilla and zucchini until blended. Add the flour mixture in three additions and beat just until evenly moistened and smooth. Stir in the raisins and nuts just until evenly distributed. The batter will be stiff.
Spoon into muffin cups, filling each no more than three-fourths full. Bake until the muffins are golden, dry and springy to the touch, and a toothpick inserted in the center comes out clean, about 17 to 20 minutes. Transfer pan to a wire rack and let cool for 5 minutes. Unmold the muffins. Serve them warm or at room temperature with butter.