Makes: 12 muffins
1 ¼ cups cake flour
¾ teaspoon baking soda
¾ teaspoon baking powder
½ teaspoon salt
1 teaspoon ground cinnamon
¼ teaspoon ground cloves
¼ teaspoon ground nutmeg
1 cup light brown sugar
1 teaspoon vanilla extract
1 container (6 ounces) plain yogurt
½ cup Filippo Berio® Extra Light Olive Oil
2 cups finely shredded small size zucchini
½ cup raisins
1. Preheat oven to 350°F
2. Combine the flour, baking soda, baking powder, salt, cinnamon, cloves and nutmeg in a large bowl. Set aside.
3. In a separate bowl, whisk together the eggs, sugar and vanilla until smooth. Blend in the yogurt and olive oil. Mix in the zucchini and raisins. Add to the flour mixture and blend well.
4. Scoop batter into a lightly oiled muffin pan, filling them ¾ full.
5. Bake muffins for about 25 minutes or until firm to the touch and golden brown.
Recipe Provided by Chef Mary Ann Esposito