- 1 1/2 cups 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
- 2 eggs
- 1/3 cup canola oil or almond oil
- 1/4 cup orange marmalade
- 1 tsp. vanilla extract
- 1 zucchini, 4 oz. total, shredded and drained on
- 3/4 cup dark raisins or dried sweet cherries
- 1/4 cup pecans or almonds, chopped
- Butter for serving
In a bowl, stir together the flour, sugar, baking powder, baking soda, salt and cinnamon.
In another bowl, whisk together the eggs, oil, marmalade, vanilla and zucchini until blended. Add the flour mixture in three additions and beat just until evenly moistened and smooth. Stir in the raisins and nuts just until evenly distributed. The batter will be stiff.
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 5 minutes. Unmold the muffins. Serve them warm or at room temperature, with butter. Makes 10 muffins.