I’ve been on a bit of a muffin kick lately.
Specifically, a zucchini muffin kick.
It’s not difficult, given the fact that I still have several bags of frozen shredded zucchini stacked in 2-cup portions in my freezer.
This past weekend I made another batch of zucchini mini muffins, but this time I skipped the cinnamon and nutmeg, and instead used dried cranberries and sliced almonds. And eggs.
If you’ve ever made a baked good with “stuff” in it (chocolate chips, nuts, etc.), and you’ve noticed that the “stuff” sinks to the bottom, I’ve got a simple fix for you!
See that photo above? Mix the “stuff” (in this case, cranberries and almonds) in with your dry ingredients. The light, dusty, floury coating will keep everything from sinking in the batter once you mix in the wet ingredients.
My daughter likes to eat these mini muffins with a slathering of cream cheese, and I often pack 3 or 4 of them in her lunch in lieu of a traditional sandwich.
I keep them in the refrigerator because we’ll go through an entire batch in a week, but these muffins also freeze well too. Just pull out a few, zap them in the microwave for 15 seconds or so, and voila! Breakfast in a flash.