"While reading my scriptures I learned in Luke chapter 2 that Jesus Christ came to earth as part of a family, just like me" Benson's part for the 2009 Primary Program. Benson did a wonderful job and was so brave to speak and sing in front of the whole church. We marked the occasion by making a special dessert.

___________________________________________________

Our Zucchini plant is still going strong. I have been shredding and freezing the excess to use for muffin, bread, etc. in the future. Benson helped me to label the ziplocs before putting them into my chest freezer. I hope you enjoy the recipe I'm sharing this week--we do.

Zucchini Muffins

Ingredients

3 cups grated fresh zucchini
2/3 cup Oil
1 1/3 cup brown sugar
2 eggs, beaten
2 teaspoons vanilla
2 teaspoons baking soda
Pinch salt
1 ½ cups all-purpose flour
1 ½ cups whole wheat flour
1 cup oatmeal
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1 cup raisins

Method

1 Preheat the oven to 350°F. In a large bowl combine the sugar, eggs, and vanilla. Stir in the grated zucchini and then the oil. Sprinkle the baking soda and salt over the zucchini mixture and mix in. In a separate bowl, mix together the flours, oatmeal, nutmeg, and cinnamon. Stir these dry ingredients into the zucchini mixture. Stir raisins.

2 Coat each muffin cup in your muffin pan with a little butter or vegetable oil spray. Use a spoon to distribute the muffin dough equally among the cups, filling the cups up completely. Bake on the middle rack until muffins are golden brown, and the top of the muffins bounce back when you press on them, about 25 to 30 minutes. Test with a long toothpick or a thin bamboo skewer to make sure the center of the muffins are done. Set on wire rack to cool for 5 minutes. Remove muffins from the tin let cool another 20 minutes.