Zucchini Mini Muffins

By á-178060

I love these Zucchini Mini Muffins for a quick breakfast with coffee or midday snack with cold milk. They're really moist and delicious!

Ingredients

• 6 ounces all-purpose flour (about 1 1/3 cups)
• 1/2 cup dark brown sugar, packed
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/4 teaspoon ground allspice
• 2/3 cup zucchini, shredded (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

Step 1

Preheat oven to 400°F.

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°F for 10 minutes or until a wooden pick inserted in center of muffins comes out clean.