Monday, August 9, 2010
Zucchini and Apricot Jam Muffins
adapted from this recipe at William Sonoma
1 1/2 cups unbleached all-purpose flour
3/4 cup sugar
2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1/2 tsp. ground cinnamon
1/3 cup canola oil
1/4 cup apricot jam
1 tsp. vanilla extract
1 zucchini, shredded and squeezed in a colander to equal 1 1/2 cups.
3/4 cup dark raisins or dried sweet cherries
Preheat an oven to 400°F. Grease 10 standard muffin cups with butter or butter-flavored nonstick cooking spray.
In a large bowl, combine the dry ingredients: the flour, sugar, baking powder, baking soda, salt and cinnamon.
In another bowl, whisk together the eggs, oil, jam, vanilla and zucchini until blended. Add the flour mixture and beat just until evenly moistened and smooth. Stir in the raisins. The batter will be fairly thick.
Spoon the batter into the muffin cups, filling each no more than three-fourths full. Bake until the muffins are golden, dry and springy to the touch, and a toothpick inserted into the center comes out clean, 17 to 20 minutes. Transfer the pan to a wire rack and let cool for 10 minutes. Unmold the muffins. Serve them warm or at room temperature, with butter. Makes 12 muffins.