The Shipyard Galley's Zucchini Muffins
"The Shipyard Galley, located in Mattapoisett, Massachusetts, is on Buzzards Bay, just west of Cape Cod. Jan Spark, owner of the Shipyard Galley, is a petite woman with a big smile. She's been in the restaurant business since she was 15 years old, doing everything from waitressing to cooking. Jan is an ardent fan of King Arthur Flour. She's always used King Arthur at home as well as at the Shipyard Galley. On the occasion when she's had to substitute another flour, she says, "Others just don't work as well." Jan shares this muffin recipe with us. It makes about 27 full-sized muffins; and if you don't want to bake them all at once, the batter will keep in the refrigerator for up to 4 days...."
INGREDIENTS
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2 cups granulated sugar
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1 cup vegetable oil
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4 large eggs
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1/2 teaspoon vanilla extract
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1 teaspoon baking powder
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1 teaspoon baking soda
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1 teaspoon salt
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1 teaspoon ground cinnamon
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3 cups King Arthur Unbleached All-Purpose Flour
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2 cups grated or finely chopped zucchini
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1 cup chopped walnuts
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1/2 to 1 cup raisins or currants
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14 ounces granulated sugar
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7 ounces vegetable oil
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4 large eggs
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1/2 teaspoon vanilla extract
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1 teaspoon baking powder
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1 teaspoon baking soda
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1 teaspoon salt
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1 teaspoon ground cinnamon
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12 3/4 ounces King Arthur Unbleached All-Purpose Flour
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12 ounces grated or finely chopped zucchini
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4 ounces chopped walnuts
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2 to 4 ounces raisins or currants
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397g granulated sugar
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198g vegetable oil
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4 large eggs
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1/2 teaspoon vanilla extract
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1 teaspoon baking powder
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1 teaspoon baking soda
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1 teaspoon salt
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1 teaspoon ground cinnamon
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361g King Arthur Unbleached All-Purpose Flour
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340g grated or finely chopped zucchini
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113g chopped walnuts
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57 to 113g raisins or currants
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