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Zucchini Spice Muffins

November 6, 2018 • 0 comments

Zucchini Spice Muffins
Not only are these hearty muffins healthy, they are insanely good! These are great in the summer when your garden is over-run with zucchini. Freeze them and have them throughout the year.
  • Prep Time:
  • Cook Time:
  • Servings: 14 muffins



2-1/4 cups Jubilee Muffin Mix (2-1/4 cups Red Fife Flour, 1-1/4 tsp baking powder, 1/2 tsp salt, 1/2 tsp baking soda)
1 Tbsp cinnamon
1 tsp nutmeg
1/4 tsp ground cloves
1-1/2 cups of shredded/grated zucchini
1/2 cup raisins
3/4 cup chopped nuts

1/3 cup butter (melted and cooled) or cooking oil (I prefer avocado oil) 
1/3 cup maple syrup
2 eggs
1 tsp vanilla
1-1/2 cup yogurt

Preheat oven to 400 F. Grease muffin pan. In a large bowl combine muffin mix, cinnamon, nutmeg, and ground cloves. Then add the shredded zucchini, raisins and chopped nuts. In a medium bowl combine the wet ingredients and beat together with a whisk. Pour the wet ingredients into the dry mix. Fold together gently until just combined. Do not over mix. Fill muffin cups close to the top. Immediately put the muffin tray into the oven and bake for 5 minutes. After 5 minutes, reduce the temperature to 350 F and continue to bake for 12-15 more minutes, until an inserted toothpick comes out clean. Remove from the oven. Allow the muffins to cool in the tray for about 5 minutes then remove to a cooling rack.

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