Mini Zucchini Muffins

Our kids were in the kitchen from the time they were born because we have always felt that the earlier you get a child involved in cooking the better.  Cooking with kids is more than just cooking!   It is a family bonding time that provides ample learning moment opportunities both for parent(s) and child.  It can form a life-long interest in food as well as foster healthy eating habits.  Seriously, getting your child involved in food and cooking is one of the best things you can do.  Besides it is just down right plain fun!

If you go to the donut shop, muffins are so huge that they can actually have more calories than some fast food sandwiches.  We eat a lot of muffins but I like making them small so they are more of a snack size unless making them for breakfast.  Mini muffins make a lot of sense.  They pack nicely for lunches and are kid friendly after school snacks.  Wilton, the leading cake experts has a lovely 24 cup mini muffin tray that you can pick up for under $10 if you watch the sales.

Mini Zucchini Muffins
inspired by:  Jean Paré, Company's Coming Muffins & More, Pp. 33

1 c unbleached flour
1 c whole wheat flour
1½ tsp baking powder
1 tsp baking soda
1 tsp cinnamon
½ tsp allspice
1 tsp sea salt
1 egg
¼ c vegetable oil*
½ c granulated organic sugar
1 c grated zucchini
½ c milk

Measure the dry ingredients into the mixing bowl of a stand mixer or regular mixing bowl.  Mix well.  In a separate bowl, beat the egg until frothy  then mix in the oil*, sugar, zucchini and milk.  Stir the egg mixture into the dry ingredients until just mixed.  Spoon the batter into mini muffin cups.  Bake at 400ºF (200ºC) for 20 minutes or until a toothpick inserted into a muffin tests clean.  Let cool slightly then remove from the pan. 

Yield: 24 mini muffins

*Note: You can reduce the fat in these muffins by substituting applesauce for the vegetable oil.