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.
- 2 cups shredded zucchini
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon sea salt
- ½ teaspoon ground cardamom
- 3 large eggs
- 1 cup granulated sugar
- 1 cup vegetable or canola oil
- 1 tablespoon pure vanilla extract
- 1 cup dried cranberries
- ½ cup sliced almonds
- Preheat your oven to 325°F and use a non-stick spray to coat 2 mini muffin tins.
- Whisk the flour, baking soda, baking powder, salt and cardamom together in a large bowl. Add the cranberries and almonds, whisking gently until the cranberries are lightly coated.
- In a separate bowl, use a hand-held mixer to beat the eggs and sugar until the mixture becomes creamy (about 2 minutes). Pour the wet ingredients into the dry ingredients, and continue mixing with the handheld mixer until everything is just combined. The batter will be thick.
- Add the zucchini to the batter, and using the mixer on low, gently incorporate the two. The moisture from the zucchini should moisten up the batter and make it easier to mix.
- Use a small scoop to fill each mini muffin tin spot to about ¾" full, and then bake them for 25 minutes, or until they're golden on top and a toothpick inserted into the center comes out clean.
- Let the muffins cool for 10 minutes before removing them to a rack to finish cooling completely. Makes about 48 mini muffins.
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