Zucchini Mini Muffins

Hang on to your Zuke’s cooks, it’s going to be a very green month.

I have to show you the top of my microwave.

Each one of these is about a foot long. Tonight I made my Lemon Zucchini Cookies (will take these to work tomorrow for the gang to enjoy) and I made these Zucchini Mini Muffins.   About 60 cookies and 30 Mini Muffins  later, I used up ONE zucchini.  Only 7 more to go.

 

So lets move on to these Zucchini Mini Muffins

Makes about 30 mini’s

Ingredients

2 cups all purpose flour

1/2 cup sugar

1 tablespoon baking powder

2 teaspoons grated lemon rind

1/4 teaspoon salt

1/4 teaspoon ground nutmeg

1 cup coarsely grated zucchini

3/4 cup skim milk

3 tablespoon vegetable oil

1 large egg

 

Preparation

Combine the first 6 ingredients in a bowl, and make a well in center of mixture. Combine zucchini, milk, oil, and egg; stir well. Add to flour mixture, stirring just until dry ingredients are moistened.

Drop by spoonful into mini muffin tins coated with cooking spray.  Bake at 400° for 15 minutes or until golden.  If you use regular muffins tins, batter should make about 12 large muffins.  With larger muffins bake 20 minutes. Remove from pans immediately, and let cool on a wire rack.

You can top these little guys with just about anything.  Cream cheese icing, a caramel icing or lemon glaze, but my weakness…………

NUTELLA !

Give it a try.

Enjoy~!