Gentle light flowing into our tent woke us early in the morning. I was enticed from my cozy bed and captivating book by the pot of coffee my husband had brewed and the promise of delicious Zucchini Muffins for breakfast.
After our first wonderful, restorative cup of coffee, my husband noticed, that overnight, tenaciously and unbelievably a mushroom had pushed its way up through the paving.
1 1/2 sticks unsalted butter, at room temperature
1 1/2 cups sugar
2 eggs, beaten
1 tablespoon vanilla extract
1 1/2 cups flour
1 1/2 cups whole-wheat flour
1 tablespoon ground cinnamon
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground nutmeg
3 cups grated zucchini
1 cup golden raisins
Heat oven to 350F. Line muffin pans with baking liners.
Using a stand mixer, beat the butter and sugar on high speed until fluffy, about 2 minutes. Reduce speed to medium and beat in the eggs one at a time, and then the vanilla.
In a medium bowl, whisk the flour and whole-wheat flour, cinnamon, baking soda, salt and nutmeg until well combined. With the mixer running on high speed, gradually add the flour mixture to the butter mixture. Beat until just combined. Fold in the zucchini and raisins.
Spoon the batter into the baking liners, bake until golden and a toothpick inserted into the center comes out clean, 25 to 30 minutes. Let cool in the pans on wire rack.
Recipe adapted from Rachael Ray, March 2014