Sunrise Maple-Zucchini Muffins

Thursday, August 13, 2020

Greet the day by baking up these quick-to-assemble, zucchini & carrot muffins studded with plump golden raisins and dusted with a pecan topping. Maple syrup and buttermilk give these muffins delectable flavor and a tender crumb. Serve spread with Banner Butter's lightly sweet cinnamon-cardamom butter.

15 min active; 35 min total; makes 8 muffins

YOU'LL NEED:

• Muffin tin
• 8 muffin liners
• 3 Tbsp unsalted butter
• 1 small zucchini
• 1 egg
• 1 cup flour
• 1/4 tsp cinnamon
• 1/4 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1/4 tsp nutmeg
• 1/4 cup buttermilk
• 1/4 cup maple syrup
• 1 tsp vanilla extract
• 1/4 cup finely grated carrot
• 3 Tbsp golden raisins
• 3 Tbsp pecans
• 3 Tbsp turbinado sugar
• 1 oz Cinnamon Cardamom Banner Butter

INSTRUCTIONS:

1. PREHEAT OVEN & PREP INGREDIENTS

• Preheat oven to 350°F 
• Line 8 muffin tins with muffin liners
• Melt unsalted butter
• Grate zucchini over a paper towel to absorb excess moisture

2. MAKE BATTER & BAKE MUFFINS

• In a medium bowl, lightly beat egg
• Mix in flour, cinnamon, baking powder, baking soda, salt, nutmeg, buttermilk, maple syrup, vanilla extract & melted butter
• Stir in grated zucchini, carrot & raisins until just combined
• Divide batter between lined muffin tins
• Sprinkle with pecans & turbinado sugar
• Bake 22—25 min, until golden brown and springs back when lightly touched
• Let cool completely in pan

3. GARNISH & GATHER

• Slice muffins in half, spread with cinnamon Banner Butter, and enjoy!