Originally I intended to make regular muffins with this recipe – something nice and easy for a grab-and-go breakfast. But it quickly changes into what I’m calling “muffin bites” when I realized that the muffin pan I thought I had was actually a mini-muffin pan! The pan was a Christmas present that I just recently unpacked since moving into the house and I had no idea how tiny the muffins were!
Honestly, I was a little worried about how to adjust the baking time, but since I was half-way through mixing the ingredients together I didn’t really have a choice. Luckily they baked perfectly! I taste-tested and they were a bit “bland” on their own, so I decided to drizzle some cream cheese icing on top for a bit more sweetness. With the addition of the icing, I’d say these were a home run!
2 2/3 c. flour
1 c. light brown sugar
2 t. baking soda
2 t. ground cinnamon
1 t. salt
1 1/3 c. shredded zucchini
6 T. vegetable oil
4 T. unsalted butter, melted
4 T. milk
2 t. vanilla extract
Cream cheese frosting
1. Preheat oven to 400 degrees F. Grease mini-mini muffin pan with butter or Crisco.
2. Mix together dry ingredients (flour, brown sugar, baking soda, cinnamon, and salt) in a medium bowl. Set aside.
3. Using a food processor, shredded zucchini (I used two medium-sized zucchinis.). Put shredded zucchini in a colander with a tea towel and let drain for a few minutes.
4. While the zucchini is draining, mix together the vegetable oil, butter, milk, vanilla and eggs in a large bowl. Add zucchini and combine.
5. Slowly add the dry ingredients to the wet mixture until combined.
6. Spoon the mix into the mini-muffin pan. Bake for 8-10 minutes or until a toothpick comes out clean.
7. Immediately transfer muffins from pan to wire rack to cool. Pack the muffins close together.
8. Melt cream cheese frosting in microwave (about 30 seconds) until has a thick liquid consistency. Dip a fork in the frosting and drizzle it over muffins. Drizzle over a small section at a time, making sure to get every muffin. Repeat for more sweetness, if desired. Let cool completely, then store in an air-tight container.
(This recipe made about 80 1 oz. mini-muffins.)