Blueberry Zucchini Muffins
Invented one day in desperation when the second zucchini I had bought to use in the muffins was too old to use (and a little fuzzy). In order to fill out the muffins, I dumped in a can of blueberries minus the water. Here in China there were no blueberries until very recently. Xiao Li became a master at making these muffins, and we all profited from her mastery!
Preheat oven to 400F.
½ cup raisins
2 cups grated zucchini (or 1 cup grated zucchini and the blueberries from one can of blueberries – save the juice; if it’s too dry at the end, add a little juice)
WET:
2 eggs, beaten
3 Tablespoons. olive oil
¼ cup honey
1 teaspoon vanilla
DRY:
1 ½ cups of flour
3 Tablespoons sugar
½ teaspoon salt
½ cup oatmeal/oats
2 Tablespoons wheat germ
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
Mix the wet and dry together, using as little beating as possible.
Bake at:
400F, 12 muffins, 20 minutes