As I wandered through the grocery store the other night I had a hankering for my mom’s Zucchini muffins. I absolutely LOVE my mom’s recipe, it’s so fluffy and moist and packed with flavor! And even better, there’s zucchini in there so it has to be healthy right??? Well… upon closer review of the recipe there’s no wonder why I love this recipe.
Once I got home with my zucchinis I started pondering the recipe. It seems as though my love for these muffins may have been partially due to the sugar content. There was a fair bit of fat in there too. Geeze Ma, I’m starting to wonder if this is a zucchini cake! Sorry, I love you, please forgive me.
I decided to up the zucchini to two cups packed grated (don’t worry, recipe is below), and added toasted nuts, along with increasing the amount of raisins, nutmeg, and cinnamon.
Were the new muffins quite as good as my mom’s recipe? Honestly, no. But that is pretty much the same as comparing eating a cupcake or a rice cake! However, I would declare the new recipe a success. The muffins were really delicious and still held their light fluffy qualities. Now, I can eat these muffins and not worry about just how much extra sugar I have consumed.
What are you waiting for? Go try them!