Zucchini Mini Muffins

Zucchini Mini Muffins

Like most kids, Greer didn’t like eating vegetables growing up.  And like most mothers, she had to find ways to sneak vegetables into foods.  These muffins served that purpose quite well, and Greer eventually grew up to enjoy eating vegetables.  We recently made these for a weekend brunch for some of Brandon’s family, and everyone enjoyed them.  With a recipe endorsed by two different families, how can you go wrong?  With compliments to Greer’s mom, here is the recipe.
 

Ingredients
½ C Honey
6 Tablespoons melted butter
2 Eggs
½ Teaspoon Vanilla
1 7/8 C Whole Wheat Flour
2 ½ Teaspoon Baking Powder
½ Teaspoon Allspice
½ Teaspoon Nutmeg
½ Teaspoon Cinnamon
½ Teaspoon Salt
3 C Zucchini, finely grated (approx 3 zucchinis)

Directions

Cream together honey and melted butter, add eggs and vanilla and beat well.  In a separate bowl mix together flour, baking powder and spices.  Add honey mixture to dry ingredients and blend well.  Fold in zucchini.  Spoon into mini muffin pans. Bake at 350F for 20 minutes.
Makes approx 30 muffins.

Leftovers

They taste best straight out of the oven, but reheat really well the next couple of mornings.