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Zucchini Muffins Recipe

   
 

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     Zucchini Muffins

Category   Breakfast - Brunch
Sub Category   Kids

Ingredients
1 cup flour of choice (white, whole wheat)
1/2 tsp cinnamon
1/4 tsp salt
1 tsp baking soda
3 tbsp butter, melted and cooled
1/2 cup pure maple syrup or honey
1 large egg, beaten
1 tsp vanilla extract
1 cup grated zucchini
 
1/2 cup grated carrots or sweet potato
1/2 cup raisins

Instructions
1. Preheat oven to 350 and place rack in center of oven, and coat a mini muffin pan with non stick spray 2. Combine flour, cinnamon, salt, and baking soda in mixing bowl and mix until thoroughly combined. Set aside. 3. In a large mixing bowl, stir together the butter, maple syrup (or honey), egg and vanilla extract.
4. Add flour mixture to the wet ingredients and stir together until just barely combined. 5. Add zucchini, carrot (or sweet potato) and raisins and stir gently until just distributed. - I leave the raisins out because my picky eater, Luke, will pick them out.
6. Fill each muffin cup approximately 3/4 full. 7. Bake 15-20 minutes or until toothpick inserted in center of muffin comes out clean.
TIP- If your veggies are looking a little moist, best to squeeze out/strain (with cheese cloth or paper towels) extra moisture before adding them to mixture.


Originally Submitted
7/31/2018





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