Zucchini Mini Muffins

Zucchini Mini Muffins Recipe
Photo: Johnny Autry; Styling: Cindy Barr
These are tasty for breakfast or as a snack. For even portions, use a small ice-cream scoop to spoon the batter into the muffin cups.

Yield:

Serves 12 (serving size: 2 muffins)

Recipe from

Nutritional Information

Calories 146
Fat 6.1 g
Satfat 1.7 g
Monofat 2.9 g
Polyfat 1.2 g
Protein 2.3 g
Carbohydrate 20.8 g
Fiber 0.7 g
Cholesterol 21 mg
Iron 0.9 mg
Sodium 160 mg
Calcium 41 mg

Ingredients

6 ounces all-purpose flour (about 1 1/3 cups)
1/2 cup packed dark brown sugar
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground allspice
2/3 cup shredded zucchini (about 1 medium zucchini)
3 tablespoons canola oil
2 tablespoons butter, melted
2 tablespoons 1% low-fat milk
1 teaspoon vanilla extract
1 large egg, lightly beaten
Cooking spray

Preparation

1. Preheat oven to 400°.

2. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (through allspice) in a large bowl. Combine zucchini and next 5 ingredients (through egg) in a small bowl; stir with a whisk. Add zucchini mixture to flour mixture, stirring batter just until combined. Divide batter evenly among 24 miniature muffin cups coated with cooking spray. Bake at 400° for 10 minutes or until a wooden pick inserted in center of muffins comes out clean.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Mary Drennen,

May 2013
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