The Shipyard Galley’s Zucchini Muffins

Our good neighbor, George, brought over zucchini from his

garden the other day ~ they turned into muffins when I was through with them.

I was looking for a recipe for the muffins when I came

across this one on King Arthur Flour

website. I’ve always had good luck

with the recipes from there, and this recipe is no exception. Go to the link, if you’re interested in

reading about the origin of the name of the muffins.

After reading comments about the recipe, I adapted it somewhat:

The recipe called

for: I swapped:

• 2 cups sugar ~ 1 cup sugar plus 1 cup Splenda
• 1 cup vegetable oil ~ ¼ cup oil plus ¾ cup natural applesauce
• 1 teaspoon ground cinnamon ~ 1 tablespoon ground cinnamon
• I used a combo of almost 2 cups dried cherries, dried
• cranberries and currants.
• They baked faster than the recipe stated, in about 20
• minutes.
• Recipe yield - 27 muffins: I used regular muffin tins; filled ¾ full, yield of 20.
• The other cup of sugar wasn’t missed, nor was the full cup
• of oil. The muffins are delicious!
• Warmed up in the micro for a few seconds, with a smidgeon of
• butter on top, they’re divine! And
• the recipe is a keeper!
• The Shipyard Galley’s
• Zucchini Muffins
• ADAPTED
• Ingredients:
• 1 cup sugar
• 1 cup Splenda
• ¼ cup vegetable oil
• ¾ cup applesauce
• 4 large eggs
• 2 teaspoons vanilla extract
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 tablespoon cinnamon
• 3 cups flour
• 2 cups finely chopped peeled zucchini
• 1 cup dried cherries, cranberries or currants
• 1 cup chopped walnuts or semi-sweet chocolate chips

Method:

Preheat oven to 375 degrees.

Line muffin tins with papers or grease each cup, about 24.

Beat sugar, oil, eggs and vanilla till smooth and a little

lighter in color, about 1 minute at high speed.

Add baking powder, baking soda, salt and cinnamon, beating

to combine.

Add flour, beating just till smooth.

Add zucchini, raisins, currants, nuts, cherries and so

forth.

Divide batter evenly among muffin cups, filling them about ¾

full.

Bake muffins 20-27 minutes, until toothpick comes out clean.

Remove from oven and transfer muffins to a rack to cool so

their bottoms don’t become soggy.

Makes about 20.

ENJOY!

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