Zucchini Egg Mini Muffins Recipes

SAVORY CHEDDAR ZUCCHINI MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray 12 muffin cups with cooking spray.
• Mix the flour, baking powder, baking soda, and salt in a bowl.
• In another bowl, stir together the butter, egg, milk, zucchini, and garlic until well blended. Mix the flour mixture into the milk mixture, about 1/2 cup at a time, stirring between additions, until the flour mixture is incorporated. Fold in the Cheddar cheese, Parmesan cheese, and crumbled bacon, and pour the batter into the prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 30 to 35 minutes. Allow muffins to cool slightly before removing from muffin cups; serve warm. Refrigerate leftovers.

ZUCCHINI EGG MINI MUFFINS

Steps:

• Preheat Oven to 350 Degrees. Spray mini muffin tin with non-stick cooking spray.
• Grate Zucchini into clean dish towel or layered paper towels. Ring out as much water as you can.
• In a medium sized mixing bowl beat (2) eggs. Add zucchini, onion, cheese, bread crumbs and black pepper. Mix well.
• Distribute mixture evenly between the 24 muffin tin cups.
• Bake 18-22 minutes or until browned/done.
• Remove from oven and cool slightly. Transfer muffins to wire cooling rack.

MINI ZUCCHINI MUFFINS RECIPE

Steps:

• Preheat oven to 400 degrees F.
• In a large mixing bowl, combine flour, sugar, baking soda, cinnamon, salt, and allspice.
• In a separate mixing bowl, combine zucchini, vegetable oil, melted butter, milk, vanilla and eggs.
• Add wet ingredients to dry ingredients and mix until combined.
• Spray a mini muffin tin with nonstick cooking spray.
• Spoon batter into mini muffin tins until 2/3 of the way full.
• Bake for 10 minutes, or until an inserted toothpick comes out clean.