Possible Allergy warning – please read all recipes carefully
and be aware of any allergies or sensitivities that may affect your health and well-being

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Please Fave the original Here

And speaking of our Patron Saint of BACON™ another gem from !

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Please Fave the Original Submission here. - https://www.furaffinity.net/view/18062893/

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...Just dont leave those near macroceli, there won't be a crumb left :P

From vrghr !

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As wuff's followers know, wuff was gifted with some Gigantor, Humongous, Super-Sized end-of-season Zucchini. (see the pics here: http://www.furaffinity.net/view/17794539/)

Wuffy decided to make 2 of them into Zucchini Muffins. Since there was so much zucchini to start with, Vrghr figured to make both Sweet and Savory versions of the muffins. Basically, one for dessert/snack/breakfast, and the other as a side dish with dinner.

Now, wuff may be a fairly decent cook, but Vrghr has no delusions about being a baker of the same quality (or even a beginning quality!). So this was quite a foray into uncharted territory for this wuffy!

Thankfully, the "taste test" indicates a successful experiment! And wuff's Roomie even went back for seconds! *grins*

This recipe started as a fairly normal "XXX Bread" recipe, used for carrot, zucchini, and many other stand ins for the XXX. Of course, Vrghr being Vrghr, wuff couldn't let well enough alone, and had to experiment with the ingredients, even in this new and potentially hazardous area of the kitchen.

So wuff swapped in Hazelnuts, and soaked his raisins in Amaretto to plump them up. Used Currents instead of raisins. Played about a little with the spices. Brought in some buttermilk for the 'tang'. And used some Whole Wheat flour in place of all white flour, just to make it a bit healthier.

Surprisingly, It Worked! WOOT! It might need a teeny bit more salt, and perhaps a touch lighter on the Vanilla. But this is a mighty good tasting muffin, especially for a first try by this wuff.

Give 'em a taste yourself and see what you think!

Ingredients:

2 cups all-purpose flour
1 1/2 C whole wheat flour
1/2 C white sugar
1/2 C honey
1/2 C brown sugar
1 tsp baking soda
1/2 tsp baking powder
1 1/2 tsp ground Ceylon cinnamon
1/2 tsp nutmeg
1/4 tsp ground cloves
1/2-1 tsp salt
1/2 C (1 stick) Butter (melted)
1/2 C applesauce
1/2 C buttermilk
3 eggs
1 1/2 tsp vanilla extract (would reduce to 1 teaspoon next time)
4-5 C shredded zucchini
1/2 C golden raisins (or Currents)
1/2 C chopped pecans (or Hazelnuts, or walnuts)
3-4 Tbs Amaretto
Hot water (to plump the raisins)

Directions:

Using a box grater or food processor, grate the zucchini (you don't need to peel them). Place into a strainer or colander over the sink, and weight with a plate with some canned goods on top to squeeze out the extra moisture. Let rest for about an hour.

Preheat oven to 350 degrees F (175 degrees C). Grease muffin cups or use cooking spray.

In a small bowl, add 2 Tbs Amaretto to 2-3 Tbs hot water, then add raisins (currents). Microwave for about 90
seconds and allow raisins to plump up in the liquid (for 10 minutes to an hour) while preparing the other ingredients.

Combine flours, white sugar, brown sugar, baking soda, baking powder, cinnamon, nutmeg, cloves and salt
together in a bowl.

Whisk butter, buttermilk, eggs, honey, and vanilla extract in a separate bowl until smooth, then add
applesauce and stir in; stir into flour mixture until all is combined. Batter should be a little runny (to combine more easily with the zucchini to come).

Drain the plumped raisins. Fold zucchini, raisins, and pecans into batter. Fill prepared muffin cups 2/3
full with batter.

Bake in preheated oven until a toothpick inserted into the center of a muffin comes out clean, 20 to 25
minutes. (~15 minutes for mini-muffins)

Remove muffins to cooling grid, and allow to cool for a minute or two.

Serve warm, with a bit of butter.

DEVOUR!

(Makes 24 full size muffins plus another 20 mini-muffins)

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