Even though the official first day of fall isn't until later this month, Labor Day usually helps remind us that summer is over. For today's post, I wanted to share a recipe that will definitely bring fall flavors into your mouth! I haven't made these in a while, but I remembered how much the kids loved these mini muffins when they were younger. I feel like nowadays I just grab the mini muffins from the grocery stores and I throw them in their bookbags for snacktime.
Well, this recipe is definitely much healthier than the pre-packaged mini muffins from the store. I found a great zucchini bread recipe from Food Network and altered it slightly to make these mini muffins.
Since I didn’t want the green speckles so obvious, I decided to puree the zucchini instead of leaving it grated. I used 2 mini muffin pans to make 48 mini muffins and had enough batter to make an additional 2 mini loaves. I hope you give it a try. Enjoy!
Ingredients
3 ¼ cups all-purpose flour
1 ½ teaspoons salt
1 teaspoon ground nutmeg
2 teaspoons baking soda
1 teaspoon ground cinnamon
3 cups sugar
1 teaspoon lemon juice
2 cups grated zucchini
¾ cup vegetable oil
4 eggs, beaten
¼ cup water
1 ¼ cup chocolate chips
Directions
Preheat oven to 350 degrees F. In a large bowl, combine flour, salt, nutmeg, baking soda, cinnamon and sugar. In a separate bowl, combine the lemon juice with the grated zucchini and then puree in a magic bullet or blender (the 2 cups grated zucchini turns into about 1 cup of pureed zucchini). Combine pureed zucchini with oil, eggs, and water. Mix wet ingredients into dry, add chocolate chips and fold in. Bake in mini muffin pans for 12-14 minutes per batch.
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