A big favorite around the Cupcake Kids! kitchen are our “Zucchini Mini-Muffins.” Kids love them and they are great way to teach kids about new ways to eat vegetables. They are great in a lunch box or as a after school snack–perfect plain or with a little cream cheese, butter or jam. And who doesn’t love a “mini” snack? With this recipe, kids especially love learning to grate a zucchini (just be sure to watch their fingers), greasing the muffin tins and stirring it all together. This recipe is both a great after-school activity and a delicious snack!—
Zucchini Muffins
Makes 24 mini or 12 regular
3 C grated zucchini (about 2 zucchini)
2/3 C melted butter
1 1/3 C sugar
2 eggs, beaten
2 t vanilla
2 t baking soda
pinch of salt
3 C AP flour
2 t cinnamon
1/2 t nutmeg
1 C raisins
dried cranberries and/or walnuts
1. Grate zucchini with a cheese grater or a food processor.
2. In a large bowl combine the sugar, eggs, and vanilla. Stir in the grated zucchini and then the melted butter.
3. Sprinkle the baking soda and salt over the zucchini mixture and mix in.
4. In a separate bowl, mix together the flour, nutmeg, and cinnamon. Stir these dry ingredients into the zucchini mixture.
5. Stir in raisins, cranberries or walnuts if using.
6. Coat each muffin cup in your muffin pan with a little butter or vegetable oil spray.
7. Distribute the muffin dough equally among the cups, filling the cups up completely.
8. Bake on the middle rack until muffins are golden brown, about 25 to 30 minutes.
9. Set on wire rack to cool for 5 minutes. Remove muffins from the tin let cool another 20 minutes.
10. Note, if you are including walnuts and dried fruit, you will likely have more batter than is needed for 12 or 24 muffins.
