Wednesday, August 26, 2009

Recipe: Pumpkin Zucchini Mini Muffins

Muffins are great in lunches!  I make a batch, freeze them, and pull them out in the morning or at night when I pack lunch.  By lunchtime, they are thawed and delicious!

Even better than muffins are mini-muffins.  Kids love miniature things (I find).

So, you could make these as big muffins and add some baking time, or make your kid happy and make them mini.  (And, as a bonus, it uses up some zucchini, if you are looking for recipes accomplish that goal)

Pumpkin Zucchini Mini Muffins

3 eggs, lightly beaten
2 cups sugar
1 cup canned pumpkin
1/2 c butter, melted
1/2 c applesauce
1 tablespoon vanilla extract
1 1/2 cups all-purpose flour
1 1/2 cups whole wheat flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon ground ginger
1 cup shredded zucchini

In a mixing bowl, combine eggs and sugar. Add pumpkin, butter, applesauce and vanilla. Combine dry ingredients; gradually add to pumpkin mixture and mix well. Stir in zucchini. Scoop into mini muffin tins (papered or sprayed). Bake at 350 degrees F for 10-15 minutes or a toothpick comes out clean.

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