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
0 Out of 5 from
0 reviews
You can add this Zucchini Muffins recipe to your own private DesktopCookbook.