Among all of the pans and tins that I own, I couldn’t believe I still didn’t own a mini muffin tin after being married four years and loving to bake as much as I do. So when I requested a mini muffin tin from my parents this past Christmas, I was thrilled to start using it.
I love the size of a mini muffin. For myself, my husband, or our toddler, I just feel like it’s a perfectly-sized bite for breakfast, a snack, or dessert. Also, I can eat about 10 of them before I start to feel guilty for overdoing it. Always a plus.
My recipe uses 1 1/2 cups of grated and firmly packed zucchini that’s been squeezed to release a good amount of its natural moisture. (This ends up being about two medium-sized zucchini, for reference.)
A little ditty about the zucchini. You might be surprised to learn that the zucchini has not been a United States citizen for very long. According to Mobile Cuisine, “Zucchinis were first brought to the United States in the 1920s by the Italians.” How about them apples, er… squash.
Also, according to Nutrition Data, “Zucchini is low in Saturated Fat and Sodium, and very low in Cholesterol. It is also a good source of Protein, Vitamin A, Thiamin, Niacin, Phosphorus and Copper, and a very good source of Dietary Fiber, Vitamin C, Vitamin K, Riboflavin,Vitamin B6, Folate, Magnesium, Potassium and Manganese.”
That’s definitely a mouth-full of vitamins and minerals. Speaking of mouth-full, let’s get you eating them soon.
Here’s my recipe:
2 cups whole wheat flour
3/4 tsp. baking powder
3/4 tsp. baking soda
1/2 tsp. salt
2 tsp. cinnamon
1/2 tsp. nutmeg
1 cup sugar
1/2 cup light brown sugar (firmly packed)
3/4 cups walnuts* (measure amount first, then chop into small pieces)
1 1/2 cups grated zucchini
1/2 cup canola or vegetable oil
1/2 cup unsweetened apple sauce
2 large eggs
1 tsp. pure vanilla extract
- Preheat oven to 350 degrees.
- Grease mini muffin tin using canola or vegetable oil and set aside.
- In medium-sized mixing bowl combine flour, baking powder, baking soda, salt, cinnamon, and nutmeg by hand, using a wire whisk. Set aside.
- In large mixing bowl combine: sugars, oil, eggs, and vanilla either by hand using a wire whisk, or using an electric mixer.
- Add bowl of dry ingredients to bowl of wet ingredients. Using a rubber spatula, combine until well-incorporated. Don’t over-mix.
- Gently fold grated zucchini into muffin batter.
- Next, add walnuts and fold into batter to combine evenly.
- Pour batter into muffin tin, about 3/4 full. (If you desire muffins with larger muffin top, fill completely to top.)
- Bake for 15 minutes, or until top of muffins are firm to the touch.
- Allow muffins to cool before removing from tins.
Serve these Zucchini Stud Muffins at room temperature, or warm them up a bit and if you’d like, add a touch of melted butter or honey.
Squash your guilt, because you can feel good about enjoying a few of these!