• 6 ounces all-purpose flour
  • 1/2 cup packed dark brown sugar
  • 1 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/2 tsp salt
  • 1/4 tsp ground allspice
  • 2/3 cup shredded zucchini
  • 3 tblsp canola oil
  • 2 tblsp butter, melted
  • 2 tblsp 1% low-fat milk
  • 1 tsp vanilla extract
  • 1 large egg, lightly beaten
  • Cooking spray

Normally I would be more like ‘ugh, it’s Monday…’ but today is different. It’s amazing how a little sunshine will put you in such a good mood. The weekend was perfect, sunny and just the right temperature. I managed to spend most of my two days outside and popped indoors just long enough to bake these mini muffins. Isn’t everything just so much better when it’s in a miniature form? These are a great way to curb a sweet tooth and deliver only 146 calories in 2 of them. I’m always thankful to Cooking Light for delivering such deliciously light recipes to my door every month!

Preheat the oven to 400°.  Weigh the flour out and pour it into a medium sized bowl. Combine the flour with the brown sugar, baking powder, cinnamon, allspice and salt.

In a separate small bowl combine the zucchini along with the egg, butter, milk, oil and vanilla. I used the smaller side of my cheese grater for the zucchini to avoid larger chunks in the muffins. It also gets the juices of the zucchini flowing to create moist muffins.

Add the zucchini mixture in with the flour and stir until just combined. Divide the mixture evenly amongst 24 mini muffin cups coated with cooking spray. Cook for 10 minutes, or under a pick inserted into the center comes out clean. Place the muffin tins on a cooling rack to cool and then invert the pan to remove the muffins. They should come out fairly easy if you used enough baking spray. Serve these mini treats plain or with a side of cinnamon butter.

Zucchini Mini Muffins via @foodnfocus

Zucchini Mini Muffins via @foodnfocus