This recipe is a great way to use the extra zucchini from the garden or farmers’ market and is chockfull of healthy ingredients. For an even more nutritious version, substitute the same amount of applesauce for the butter, and brown sugar instead of white.

　　

Ingredients

Makes 12 Muffins

　　2/3 cup all-purpose flour

　　2/3 cup whole-wheat flour

　　2/3 cup Miller’s Bran (see Note*)

　　2 teaspoons baking powder

　　3/4 teaspoon salt

　　1 teaspoon ground cinnamon

　　1/4 teaspoon ground cloves

　　1/2 cup (1 stick) unsalted butter, softened

　　2/3 cup sugar

　　2 large eggs

　　1 teaspoon pure vanilla extract

　　1/4 cup milk

　　1/2 cup raisins

　　1/2 cup chopped walnuts

　　2 cups coarsely grated zucchini

　　Special equipment: 12-cup muffin tin

　　

Step 1

Preheat the oven to 375°F.

　　

Step 2

In a medium bowl, whisk together the flours, bran, baking powder, salt, cinnamon, and cloves. In a large bowl with an electric mixer, cream the butter with the sugar until the mixture is light and fluffy. Add the eggs 1 at a time, beating well after each addition, and beat in the vanilla. Beat the flour mixture into the butter mixture, beat in the milk, and stir in the raisins, walnuts, and zucchini.

　　

Step 3

Divide the batter among 12 well-buttered or paper-lined 1/2-cup muffin tins and bake the muffins in the middle of the oven for 25 to 30 minutes, or until a tester comes out clean. Turn the muffins out onto a rack and let them cool.

　　Cooks' Note

　　*Available at natural foods stores, specialty<br/>foods shops, and some supermarkets

　　The Epicurious Cookbook