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Zucchini Cupcakes




Source of Recipe


Internet


List of Ingredients




1 1/2 c. cake flour (lightly spooned into cup
1 tsp. baking soda
1 tsp. cinnamon
1.2 tsp. powdered ginger
1/4 tsp. ground cloves
1.4 tsp. salt
2/3 c. coarsely chopped toasted walnuts
2 large eggs
3/4 cup firmly packed light brown sugar
1/2 c. safflower oil
2 c. firmly packed grated zucchini
1/3 c. raisins (optional)



Recipe



Preheat oven to 350°. In a small bowl combine the flour, baking soda, spices, and walnuts and whisk to blend. In a mixing bowl beat the eggs, sugar, and oil for 2-3 minutes or until very smooth. Add the zucchini and beat just until smooth. Add the dry ingredients and optional raisins and beat until completely moistened.

Scrape the batter into greased and floured muffin tins, filling each cup 3/4 full, and bake 20-25 minutes or until a cake tester inserted in the center comes out clean. Cool in the pan on a rack for 5 minutes. Unmold onto the rack. Cool and wrap airtight.

Serves: 16