Zucchini Bread Mini Muffins
Author: Cooking Light
Recipe type: Breakfast
Serves: 24 mini muffins
- 1⅓ cups all-purpose flour
- ½ cup brown sugar
- 1 tsp baking powder
- 1 tsp ground cinnamon
- ¼ tsp ground allspice
- ½ tsp salt
- ¾ cup shredded zucchini
- 3 tbsp canola oil
- 2 tbsp butter, melted
- 2 tbsp milk
- 1 tsp vanilla extract
- 1 egg, lightly beaten
- Preheat oven to 400 degrees. Line 24 mini muffin cups with cupcake liners, or spray with nonstick spray.
- In a bowl, combine flour, brown sugar, baking powder, spices and salt.
- In another bowl, combine remaining ingredients and mix well.
- Pour the wet ingredients into the dry and stir until just combined.
- Divide batter evenly into 24 mini muffin cups.
- Bake 10 minutes, until a toothpick inserted into muffins comes out clean.
- Cool for a few minutes in the pan, then enjoy while warm or transfer to a wire rack to finish cooling.
Recipe by Flying on Jess Fuel at https://www.jessfuel.com/zucchini-bread-mini-muffins/
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