Zucchini-Raisin Muffins

We don't eat a lot of meat in our home for several reasons. Don't worry...I'm not going to get on my soap box and lecture you why....but if you want to learn more check out Food Inc. It seriously changed the way I feed my family.


I'm sure my kids would love it if I served PB&J everyday for lunch. But I have to get creative to keep me and the old man from getting bored.

Here is a great instead-of-sandwich muffin to throw in a lunch box with some yogurt and some fresh fruit. It sweet yet hardy. My boys beg me to make them. My husband prefers them for a quick breakfast.

Without further ado....Zucchini-Raisin Muffins

Here's what you'll need:

• 1 1/2 cups of whole wheat pastry flour
• 1/4 cup of wheat germ
• 1/2 cup natural sugar
• 1 1/2 tsp of baking powder **did you know that most baking powder has aluminum in it?! Go check the ingredients! Next time you go grocery shopping look for aluminum free baking powder!**
• 1/2 tsp of baking soda
• 1/2 tsp of cinnamon
• 3/4 cup of organic vanilla yogurt (I've used plain & vanilla...both turned out great...vanilla was obviously sweeter)
• 2 tbsp of light veggie oil
• 1 cup of firmly packed grated zucchini (I peel mine)
• 1/2 cup raisins
• 1/4 cup of walnuts

Pre-heat oven to 350.

Combine first 6 ingredients in mixing bowl. Make a hole in the center of your dry ingredients and add yogurt & oil. Stir together until smooth. Stir in zucchini, raisins, and optional nuts.

Put in 12 muffin tins and bake for 20-25 minutes...or until tops are brown.

I got this recipe from http://www.vegkitchen.com/ if you want to browse some more yummy veggie recipes.

Let me know if you try them!!