This weeks' muffins: Zucchini Gingerbread

As we're enjoying a spring Sunday here in the mountains, as well as a Kings playoff hockey game, I decided to make a batch of muffins for the coming week. As I mentioned before, Don used to eat the ones from Costco - the ones with zero fiber and lots of sugar.  He needs fiber.  So I've been tweaking some of my recipes to add it and still make some decent muffins.

I used two different pans this time - I just got my brownie pan from Pampered Chef, and used it along with the jumbo muffin tin I got at JoAnn (I used a 40% off coupon). The recipe is for two loaf pans, so that's just the right amount of batter for the two pans.

Zucchini Gingerbread Muffins

1 3/4 c whole wheat flour
1/4 c wheat bran
2 c all-purpose flour
3/4 c brown sugar
1 t baking soda
1 t baking powder
1 t cinnamon
1/2 t salt
1/2 t nutmeg
1/2 t ground ginger
1/4 c ground flaxseed
3 c grated zucchini (3-4 small)
3 eggs
3/4 c molasses
1/2 c applesauce
1/2 c oil
1 c raisins

Preheat oven to 350˚. Prepare two loaf pans (or two jumbo muffin tins) by spraying with nonstick cooking spray. (If you're using one of the Pampered Chef brownie tins, it needs no spray.) Combine dry ingredients (except for flax and raisins) in a large bowl. Combine flax and wet ingredients in a medium bowl. Add the wet ingredients to the dry ones, and stir until just combined. Stir in the raisins. Pour into loaf pans or muffin tins. Bake loaf pans 45 minutes/muffins 15-20 minutes or until toothpick inserted in the center comes out clean.