Zucchini-Raspberry Jam Muffins

Zucchini-Raspberry Jam Muffins

The inspiration for this recipe came from a Williams Sonoma Muffin book that mysteriously appeared on the library hold-shelf under my name.  I don’t remember ordering it and it’s not the kind of thing I’m currently researching but, since I’d never pass up the chance to look at attractive baked goods, home it came. 

The original version had marmalade in it, not exactly my favourite thing, so I decided to try raspberry jam and veganized the recipe.  The batter was quite thick and I may mess around with the ingredients a bit more so it will yield at least a full dozen muffins but the flavour and texture is quite good.  The muffins look rather humble and homely but when you bite into them, the sweet, raspberry flavour is a wonderful surprise.  I actually didn’t intend on posting this recipe until I took my first bite and the muffins changed my mind.   

Zucchini-Raspberry Jam Muffins

Yield: 10 muffins

Ingredients:

1 ½ cups all purpose flour

2/3 cup sugar

2 teaspoons baking powder

¼ teaspoon baking soda

¼ teaspoon salt

½ teaspoon cinnamon

1/3 cup canola oil

¼ cup raspberry jam

1 teaspoon vanilla

1 small zucchini grated (4 ounces)

¼ cup pecans (optional)

Instructions:

Preheat oven to 400 degrees.  Spray muffin tin lightly with oil or line with paper liners.

In a bowl stir together flour, sugar, baking powder, baking soda, salt and cinnamon. 

In another bowl mix wet ingredients; oil, raspberry jam, vanilla and zucchini until well blended.

Add the dry ingredients to the wet and mix until evenly moistened.  Stir in the nuts if you are using.  The batter will be quite stiff.

Spoon the batter into the muffin cups about ¾ full.  Bake for 17 to 20 minutes or until a knife or toothpick inserted into the centre of a muffin comes out clean. 

Let muffins cool in the tin, on a wire rack for five minutes and then unmold.  Enjoy!  

Zucchini-Raspberry Jam Muffins