Adventures in Baking

Posted by audrey on Sep 6, 2011 in thoughts | 0 comments

Every so often, I get the urge to bake things. But, especially on rainy days. The past couple of days have been very rainy. And thus, my kitchen is full of homemade yumminess! My most recent adventure in baking was in the form of muffins. Since they turned out so well, I thought I’d share the recipe with you. Enjoy!

 

Whole Wheat Raspberry & Zucchini Muffins

Yield: 2 dozen 

Ingredients:

2 cups whole wheat flour

1/2 cup all purpose flour

1/4 cup wheat germ

1/4 cup sweetened cocoa mix

1 1/2 teaspoons baking soda

3/4 cup butter, softened

3/4 cup white sugar

2 eggs

1 teaspoon vanilla extract

3/4 cup buttermilk

2 cups shredded zucchini

1 1/4 cups fresh raspberries

 

Directions:

1. Preheat oven to 350 degrees. Grease 24 muffin cups or line with paper muffin liners.

2. Whisk together the flour, wheat germ, cocoa, and baking soda; set aside. Beat the butter and sugar with an electric mixer in a large bowl until light-colored and fluffy. Add the eggs one at a time, allowing each egg to blend into the butter mixture  before adding the next. Beat in the vanilla with the last egg. Pour in the flour mixture alternately with the buttermilk, mixing until just incorporated. Fold in the zucchini and raspberries, mixing just enough to evenly combine. Spoon the batter into the prepared muffin cups, filling each 3/4 full.

3. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Cool in the pans for at least 10 minutes before removing to cool completely on a wire rack.