You can use bigger zucchini in this recipe - save the smaller softer ones for stir fries and salads. If you can still pierce the rind of the zucchini easily, it's suitable. If the rind is very hard, there will be a lot of harder seeds inside, and it won't be as good for muffins.
Servings: 24medium muffins
Author: Mary Gillespie
1-1/2cups/ 375 ml all-purpose flour
1-1/2cups/ 375 ml whole wheat flour
1cup/ 250 ml oatmeal
3/4cup/ 187.5 ml sugar
1teaspoon/ 5 ml salt
1-1/2teaspoons/ 7.5 ml baking powder
1teaspoon/ 5 ml baking soda
4cups/ 1 liter grated zucchiniwith skin on
2tablespoons/ 30 ml orange juice concentrate
1/2cup/ 125 ml vegetable oil
1cup/ 250 ml buttermilk
1-1/4cups/ 310 ml walnutscoarsely chopped
1cup/ 250 ml raisins
Preheat oven to 400 degrees F / 204 degrees C. Lightly grease a 24-cup muffin pan, or line the cups with paper liners.
In large mixing bowl, stir together flours, oatmeal, sugar, salt, baking powder and baking soda.
In separate bowl, beat orange concentrate, eggs, oil and buttermilk.
Add egg mixture, zucchini, walnuts and raisins to flour mixture. Stir until batter is evenly mixed and no streaks of flour are visible. Do not overmix or muffins will be tough.
Spoon batter into prepared muffin tins. Bake in preheated oven for 20 minutes or until a toothpick inserted in center of a muffin comes out clean and the muffins are lightly browned.
Cool muffins in pan for 5 minutes, then remove from pan and continue cooling on rack.